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1
Preheat oven to 450 degrees; grease a cookie sheet.
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2
To make Shortcake, with knife blade attachment on food processor, process flour, baking powder, salt, brown sugar, butter and 2 teaspoons granulated sugar until mixture resembles coarse meal.
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3
Pour mixture into medium bowl.
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4
With wooden spoon of paddle attachment on electric mixer, add milk and mix just until it forms a smooth dough.
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5
Scoop dough onto cookie sheet in 6 equal mounds.
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6
Dust top of shortcakes with remaining 2 teaspoons granulated sugar.
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7
Bake 15 to 20 minutes or until golden brown.
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8
Remove from oven; transfer to wire rack and cool.
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9
To make Filling, in a medium bowl, mash one-half of berries.
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10
Mix with granulated sugar and vanilla.
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11
Refrigerate 1 hour.
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12
To make Whipped Cream, in a chilled mixing bowl, beat cream with confectioners' sugar, granulated sugar and vanilla until it just holds soft peaks.
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13
Add sour cream; beat until stiff peaks form.
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14
Cut off tops of shortcakes; set aside.
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15
Spoon Filling onto bottom of each shortcake.
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16
Cover with Whipped Cream and remaining sliced strawberries; replace tops.
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17
Garnish with a dollop of whipped cream, a strawberry half and a sprig of mint.
