Super Strawberry Shortcake

1 quart fresh strawberries, sliced
1–2 tablespoons sugar

SHORTCAKE:
13/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold butter
1 egg
3/4 cup sour cream

TOPPING:
1 cup heavy whipping cream
1–2 tablespoons sugar
1 teaspoon vanilla extract

In a large bowl, combine the strawberries and sugar; set aside. For shortcake, combine the flour, sugar, baking powder, baking soda and salt in another large bowl; cut in butter until mixture resembles coarse crumbs. In a small bowl, beat egg; add sour cream. Stir into the crumb mixture just until moistened. Turn onto a floured surface; knead 25 times or until smooth. Roll out into a 71/2-inch circle. Cut a 2-inch hole in center to form a ring. Place on a lightly greased baking sheet. Bake at 425 degrees for 12–14 minutes or until golden brown. Remove to wire racks to cool.
For topping, beat cream in a chilled small mixing bowl until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.
Just before serving, split shortcake into two horizontal layers. Spoon juice from berries over bottom layer. Spoon half of berries over juice. Spread half the topping over berries. Add the top cake layer, remaining topping and berries. Cut into wedges.

Yield: 8 servings.