Serves 8-10
2 pints strawberries, hulled and halved
1â„2 tsp. vanilla extract
1â„2 cup sugar
2 cups flour
1 Tbs. baking powder
1â„2 tsp. salt
3 Tbs. brown sugar
1 stick cold butter, cut into small pieces
2â„3 cup milk
2 tsp. sugar
1 cup heavy cream
2 Tbs. powdered sugar
In large bowl, combine 3/4 of the strawberries with vanilla and 1â„2 cup sugar. Mash lightly with a fork and let stand about 1 hour, covered in refrigerator.
For shortcake: Preheat oven to 425 degrees. Butter a baking sheet. Combine flour, baking powder, salt and brown sugar. Cut in butter until mixture resembles corn meal. Stir in milk until mixture forms a dough. Drop dough in 8 mounds onto prepared baking sheet, letting mounds touch to form an 8-inch ring. Sprinkle with 2 tsp. of sugar. Bake 20-25 minutes or until golden. Transfer the shortcake ring to a cooling rack and let cool.
Cut the top quarter off the entire shortcake ring with serrated knife. Transfer the bottom to a serving platter. Spoon strawberry mixture on top. Beat cream with powdered sugar just until soft peaks form; fold in reserved strawberries. Spoon cream mixture over strawberry mixture. Cover with top of ring.
(Louise Fiszer)