For the Shortcakes

Cup of Yum
1. Preheat oven to 425 degrees F.
2. Sift flour and baking powder together. Combine well with sugar and salt. 
3. Cut in the cold butter until mixture resembles coarse crumbs.
4. Add extracts and ½ cup of the cream. Stir together, a fork works well for this. 
5. Gradually add more cream until the mixture resembles pea gravel and can be easily pressed together but isn't too wet. 
6. Shape dough into shortcakes, I find this is most easily done right on your lined or greased sheet pan. The cakes should be about 3 inches across and 1 inch thick, the recipe makes 7-8 shortcakes. 
7. Avoid over-handling the dough, this will make it tough.
8. Brush the tops of the cakes with the remaining cream. 
9. Sprinkle sugar on the top of each cake.
10. Bake for 10 minutes, until the sugar, is crisp and the tops start to crack. The cakes will look underdone but trust me! Pull them out so they don't overbake. 

For the Strawberries

1. Combine the sliced strawberries and sugar.
2. Mix and set aside to macerate for at least 30 minutes.

For the Cream

1. If time allows, chill the bowl you'll be whipping the cream in for at least 30 minutes. This allows everything to stay cold and come together better.
2. Combine cream, sugar, and vanilla extract and whip until soft peaks form.

To Assemble the Shortcakes

1. Slice shortcake in half. 
2. Spread a thin layer of whipped cream on the bottom. 
3. Add a generous amount of strawberries on top. 
4. Spread with more whipped cream. 
5. Place top on the cake and add more whipped cream if desired.