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1
Pick over and hull strawberries.
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2
Cut in half or slice, depending on size.
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3
Gently crush about a quarter of the berries with a fork to release their juices.
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4
Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary.
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5
Set aside, covered, for about half an hour to develop flavor.
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6
Preheat oven to 450 degrees.
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7
Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder.
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8
Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry.
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9
Add 1 1/4 cups cream, and mix to a soft dough.
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10
Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness.
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11
Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving.
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12
Use a little of the butter to grease a baking sheet.
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13
Place half the rounds on it.
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14
Melt remaining butter and brush a little on the rounds; place remaining rounds on top.
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15
Bake for 10 to 15 minutes, or until golden brown.
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16
Remove from the oven, and pull shortcakes apart.
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17
Brush the insides with some of the remaining melted butter.
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18
Beat remaining cream until it thickens.
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19
Add vanilla.
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20
Beat again just until thick.
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21
Place a bottom half of a shortcake on each plate.
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22
Top with a generous spoonful of berries.
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23
Cover with a top half, add a few more berries, and top with whipped cream.
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24
Serve immediately.
