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1
Preheat the oven to 450 degrees.
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2
Put the flour, baking powder and sugar into a sifter.
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3
Sift the mixture into a mixing bowl.
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4
Add the butter and work with the fingers until well blended.
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5
Make a well in the center and add the sour cream, eggs and vanilla.
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6
Blend well with the fingers.
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7
Turn the dough out onto a lightly floured board and knead briefly.
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8
Roll the dough out on a lightly floured surface into a circle about 12 inches in diameter and about 1/2 inch thick.
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9
Using a biscuit cutter about 3 inches in diameter, cut the dough into rounds.
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10
As the rounds are cut arrange them on an ungreased baking sheet an inch or so apart.
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11
Gather up the remaining scraps of dough and roll out.
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12
Cut out more rounds.
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13
Continue rolling and cutting until all the dough is used.
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14
There should be 12 to 16 rounds.
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15
Place in the oven and bake 15 minutes.
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16
Meanwhile, pick over the strawberries.
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17
Pick out about 12 to 16 perfect, unstemmed berries and set them aside.
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18
Remove and discard the stems from the remaining berries and cut them in half.
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19
There should be about 4 1/2 cups.
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20
Put the berries in a bowl.
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21
Add the lemon juice and sugar and blend well.
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22
Cover and refrigerate.
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23
Split the biscuits in half.
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24
Arrange half of them on a serving dish.
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25
Whip the cream.
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26
Using a pastry bag and star tube, pipe stars of whipped cream around the inside rim of each biscuit half.
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27
Fill the inside of the ring with the sweetened strawberry halves.
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28
Top each serving with the remaining biscuit halves.
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29
Pipe whipped cream around the inside rim of each.
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30
Fill the centers with more of the sweetened strawberries.
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31
Arrange the filled pieces on a serving dish.
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32
Garnish each serving with one of the reserved whole strawberries.
