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1
Preheat an oven to 425 degrees F (220 degrees C).
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2
Lightly grease a baking sheet.
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3
Set aside.
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4
To make the shortcakes, in a bowl, stir together the flour, sugar, baking powder, baking soda and salt.
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5
Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse meal.
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6
Stir in the sour cream and egg until moistened.
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7
Turn the dough out onto a lightly floured work surface and pat into a rough circle (the dough will be sticky).
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8
Working with about one-sixth of the dough at a time, shape into rough balls and place about 1 inch (2.5 centimeters) apart on the prepared baking sheet.
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9
Bake until golden brown, about 18 minutes.
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10
Meanwhile, prepare the berries: if using strawberries, slice them.
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11
In a bowl, combine the fruit with sugar to taste.
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12
Stir, then let stand until ready to use.
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13
Remove the shortcakes from the oven and let cool on the baking sheet on a rack.
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14
In a bowl, whip the cream with the vanilla until it holds soft peaks.
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15
To serve, split each pancake in half horizontally with your fingers and place a bottom half on each of 6 individual plates.
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16
Top generously with the sugared berries and whipped cream.
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17
Replace the top half and serve.
