Strawberry Shortcake - pints

Method

• Preheat the oven to 425.
• Butter an 8-by-1 1/2-inch cake pan.
• Set the prettiest strawberry aside for decoration.
• Depending on their size, halve or quarter the remaining berries and place in a large bowl.
• Sprinkle with 1/3 cup of the sugar and toss well; set aside to macerate for 30 minutes to 1 hour.
• If the berries are very firm, crush them slightly with the back of a spoon to help them exude their juice.
• Meanwhile, sift the flour, baking powder and salt into a large mixing bowl.
• Using a pastry blender or your fingers, cut or rub in the butter until thoroughly incorporated.
• Stir in 2 tablespoons of the sugar.
• Pour 2/3 cup of the heavy cream over the flour mixture and stir with a blunt knife just until the dough masses together.
• Lightly gather the dough into a ball and pat into a disk.
• 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.
• 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.
• Invert the shortcake onto a rack.
• Turn it right-side up and let cool for 30 minutes.
• In a large bowl, combine the remaining 1 1/3 cups cream with the vanilla and the remaining 1 tablespoon sugar.
• Beat the cream until soft peaks form, 2 to 3 minutes.
• With a long serrated knife, slice the shortcake in half horizontally.
• 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.
• Spoon two-thirds of the whipped cream into the berries, and decoratively place the shortcake triangles on top.
• Place a dollop of cream in the center of the shortcake and top with the reserved whole strawberry.
• Pass the remaining whipped cream separately.