STRAWBERRY SHORTCAKE

1 1/2 pints strawberries, hulled and quartered lengthwise
1/4 cup granulated sugar, or to taste
1/2 cup well chilled heavy cream
3 tablespoons sour cream
1 tablespoon confectioners' sugar, or to taste
1/2 teaspoon vanilla
4 cream biscuits, see recipe

In a large bowl combine 1 pint of the strawberries and the granulated sugar and with a potato masher mash the berries gently until they release their juices, being careful not to crush them to a pulp. Add the remaining 1/2 pint of berries. Let the mixture stand at room temperature, stirring occasionally, for 1 hour.

In a bowl beat the heavy cream with the sour cream and the confectioners' sugar until it holds a soft shape and beat in the vanilla. Split the biscuits horizontally with a fork, arrange the bottom halves on 4 plates, and spoon the strawberry mixture over them. Top the strawberry mixture with some of the whipped cream and arrange the biscuit tops on the cream. Serve the remaining cream separately.

Yield: 4 servings
Prep Time: 1 hours 15 minutes
Difficulty: Easy