Ingredients
2 pints strawberries, hulled and thinly sliced
1/4 to 1/3 cup sugar, depending on the sweetness of the berries
Directions
For the shortcake:
1 2/3 cups unbleached flour
1/3 cup plus 1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons chilled unsalted butter, cut into bits
1 large egg
2/3 cup buttermilk or yogurt thinned with a little milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup chilled heavy cream
1 1/2 tablespoons sugar
1/2 teaspoon vanilla extract
Combine the strawberries and sugar in a large bowl and set aside for at least 1 hour to extract the juices. If longer than an hour, cover and chill.
Preheat oven to 400 F. Generously butter an 8-by-8-inch baking pan.
In a large bowl, thoroughly combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Drop in the butter, toss to coat it with the flour, then rub it between your fingertips until pea-size crumbs form.
In a medium bowl, beat the egg. Beat in the buttermilk and the vanilla and almond extracts. Scrape this mixture into the flour mixture, then stir it quickly with a fork just until the flour is evenly moistened. Don't overbeat it. Scrape the dough into the prepared pan and smooth over the top. Sprinkle the remaining tablespoon of sugar on top.
Bake about 17 minutes, or until a knife inserted in the center of the shortcake comes out clean, and the top is golden. Cool completely on a wire rack.
Meanwhile, whip the cream with the sugar and vanilla until thick but still somewhat soupy.
To serve, cut the biscuit into 9 squares. Freeze 4 or 5 for future use, if desired. Split each biscuit in half horizontally. Spoon some of the strawberries and syrup into the bottom of each serving dish. Place the bottom of the biscuit on the strawberries, then cover with some more strawberries and some whipped cream. Place the top of the biscuit on the berries and finish with a dollop of whipped cream on top. Makes 4 or 5 servings.