Made this for the first time this morning and it was a big hit for the whole family. I cobbled the recipe together from a few sources, so I thought I would write it up to make it easier to repeat. Note that the shortcake is biscuit-like (i.e., super-delicious), rather than cake-like. If you prefer sponge-cake style, move along.

Strawberries
1 ½ lbs strawberries, quartered
2-3 tbsp sugar

Whipped Cream
1 c heavy cream
2 tbsp sugar
½ tsp vanilla

Shortcake
2 c flour
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
6 tbsp butter, cold, unsalted
1 beaten egg
2/3 c milk

Preheat oven to 425°.

Slice the strawberries and mix with sugar (2-3 tbsp depending on your preferences and the sweetness of the berries). Set aside for at least 30 minutes. The strawberries will shed liquid which makes the sugar properly syrupy.

Whip cream with sugar and vanilla until soft peaks form. Set aside.

For the shortcake, thoroughly mix flour, sugar, baking powder and salt. Cut in butter (I like to pulse it a few times in the food processor) until mixture is crumbly with pea-sized chunks of butter. (The amount of butter in this step is variable depending how buttery you want your shortcake to be.) Combine beaten egg and milk; add all at once to the dry ingredients and mix just until moist. Drop large, rough spoonfuls of dough onto a greased baking sheet. Makes 6-8 shortcakes. (Optional: Before baking, brush a bit of melted butter over the dough and sprinkle with a bit of sugar.) Bake for 12-16 minutes until tops are golden.

Cool for a few minutes. Slice shortcakes in half and spoon berries and whipped cream between layers and over the top. Yum.