Classic Strawberry Shortcake

We've been eating quite a bit of strawberries over the past few weeks as Walmart has had them on sale for 99 cents a pint.  Who could pass that up that kind of deal?!  Here's one of our favorite strawberry shortcake recipe from Southern Living.

1 16 oz containers fresh strawberries, quartered
3/4 cup sugar, divided
1/4 tsp almond extract (optional)
1 cup whipping cream
2 tbsp sugar
2 3/4 cups all-purpose flour
4 tsp baking powder
3/4 cup cold butter, cut up
2 large eggs, lightly beaten
1 8oz. container sour cream
1 tsp vanilla extract

1.  Combine strawberries, 1/2 cup sugar, and, if desired, almond extract.  Cover berry mixture, and let stand 2 hours.

2.  Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 tbsp sugar, beating until soft peaks form.  Cover and chill up to 2 hours.

3.  Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.

4.  Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened.  Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. 

5.  Bake at 450 degrees for 12-15 minutes or until golden.

6.  Split shortcakes in half horizontally.  Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded tbsp. chilled whipped cream, and cover with tops.  Serve with remaining whipped cream.

yield:  8 servings