Can't be summer without this strawberry treat! Tip: the berries with be juicier if sprinkled with sugar and left to sit for one hour before layering on the shortcake. Use a strawberry glaze also if desired!
06In a large bowl, combine the flour, sugar (if you prefer your shortcake less sweet, just use 1/2 cup sugar), baking powder and salt.
07With a pastry blender or two knives, cut in the cold butter until particles are the size of small peas.
08Stir in egg, milk and extract (if using); mix ONLY to combine (same method as for making biscuits).
09On a lightly floured surface, gather up 1/2 cup dough per biscuit.
10Pat dough into 8 (4-inch) rounds.
11Bake for 15-17 minutes, or until golden brown; cool slightly (can fill with the whipped cream and strawberries when cake is still warm (it is actually the best this way!).
12In a bowl, beat the whipping cream (can use more than the 3 cups of whipping cream if desired, just increase the sugar a little) with 4 tbsp sugar until stiff peaks form.
13To serve, split the baked shortcakes into halves.
14Ladle strawberries in the middle and on top of the shortcake.