Strawberry Shortcake with Fresh Whipped Cream

The most perfect dessert in strawberry season. Can be adapted to any fruit. 

1 quart or so of your favorite fresh strawberries
3 cups heavy cream
1 ¾ cup sugar (or other sweeteners)
1 teaspoon vanilla
2 cups flour
4 teaspoons baking powder
½ teaspoon salt
3 tablespoons sugar
4 tablespoons butter
1 cup buttermilk (buttermilk substitute: 1 tbsp lemon juice in 1 cup milk mixed and let sit 5 min – soy or other milks are fine for this)
1 egg yolk, well beaten

Slice strawberries and combine with 3/4 cup sugar (or to taste), and set aside.  Sugar helps draw the juice out of the berries. In a small bowl beat the cream until it thickens, blend with 1 cup sugar(or to taste) and vanilla, and set aside in the refrigerator.

Combine dry ingredients in medium bowl.  Add butter, and cut into dry ingredients until mixture is like coarse cornmeal. You can also do that in a cuisinart.  Add buttermilk and egg yolk together, and mix just until all dry ingredients are moistened.  Form into a cohesive unit, and then put onto a lightly floured surface. Pat dough into a 1/3 inch thickness.  Use a cookie cutter to cut out shapes (or use hands to form 1/3 inch patties). The less working of the dough the better.

Bake on lightly greased cookie sheet for 10-15 minutes at 450 degrees Fahrenheit, or until golden brown.   Top with strawberries and whipped cream. Cutting the biscuits open makes more pores to soak up strawberry juice, if you are into that! Serves 10.