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1
Preheat the oven to 425.
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2
Butter an 8-by-1 1/2-inch cake pan.
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3
Set the prettiest strawberry aside for decoration.
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4
Depending on their size, halve or quarter the remaining berries and place in a large bowl.
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5
Sprinkle with 1/3 cup of the sugar and toss well; set aside to macerate for 30 minutes to 1 hour.
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6
If the berries are very firm, crush them slightly with the back of a spoon to help them exude their juice.
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7
Meanwhile, sift the flour, baking powder and salt into a large mixing bowl.
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8
Using a pastry blender or your fingers, cut or rub in the butter until thoroughly incorporated.
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9
Stir in 2 tablespoons of the sugar.
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10
Pour 2/3 cup of the heavy cream over the flour mixture and stir with a blunt knife just until the dough masses together.
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11
Lightly gather the dough into a ball and pat into a disk.
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12
Set the disk in the prepared cake pan and pat it evenly over the bottom, Brush the surface of the dough with 1 tablespoon of the cream and sprinkle with 1/2 tablespoon of the sugar.
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13
Bake in the middle of the oven for 20 minutes, or until the top is golden and feels firm when pressed lightly in the center.
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14
Invert the shortcake onto a rack.
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15
Turn it right-side up and let cool for 30 minutes.
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16
In a large bowl, combine the remaining 1 1/3 cups cream with the vanilla and the remaining 1 tablespoon sugar.
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17
Beat the cream until soft peaks form, 2 to 3 minutes.
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18
With a long serrated knife, slice the shortcake in half horizontally.
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19
Set the bottom half on a round serving platter, cut-side up, and spoon the macerated berries and their juices evenly over the surface, Cut the top half of the cake into 6 even triangles.
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20
Spoon two-thirds of the whipped cream into the berries, and decoratively place the shortcake triangles on top.
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21
Place a dollop of cream in the center of the shortcake and top with the reserved whole strawberry.
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22
Pass the remaining whipped cream separately.
