Classic Strawberry Shortcake

Gather ingredients and macerate strawberries:

Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.

Prepare shortcakes:

Preheat oven to 450°F and line baking sheets with parchment paper.

Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl.

Cut butter into flour mixture with a pastry blender or two forks until crumbly.

Whisk together eggs, sour cream, and vanilla until blended.

Add egg mixture to flour mixture, stirring just until dry ingredients are moistened.

Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)

Bake at 450°F for 12 to 15 minutes or until golden.

Make whipped cream:

Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.

Assemble shortcakes:

Split shortcakes in half horizontally.

Spoon about 1/2 cup berry mixture onto each shortcake bottom.

Top each with a rounded Tbsp. chilled whipped cream.

Cover with tops. Serve with remaining whipped cream.

Garnish, if desired.