• Remove tops and slice with Cup Slicer. Gently mash approximately one quarter of the strawberries to release their juices. Mix with remaining strawberries and the ½ cup of sugar.Set aside, covered, for about half an hour to allow the flavors to meld.

For the Shortcakes

• Preheat oven to 450°F/230⁰C.
• Sift flour, 3 tablespoons sugar, salt, and baking powder together in a large bowl. Add ¾ cup of softened butter and rub into dry ingredients as for pastry.
• Add heavy cream and mix to a soft dough. Knead the dough for one minute, then roll it out to about ½-inch thickness. Using a 3-inch biscuit cutter, cut dough into rounds.
• Place on Half Sheet Pan. Melt remaining butter and brush a little on the top of the rounds. Bake for 10 to 15 minutes, or until golden brown.
• Remove from the oven and use bread knife to slice apart. Brush the insides with some of the remaining melted butter.

For the Whipped Cream

• Add the heavy cream, sugar and vanilla to a chilled stainless steel bowl, and beat until soft peaks form, about 2-3 minutes.

To Assemble

• Place bottom half of one shortcake on each plate. Top with a generous spoonful of berries. Cover with top half of shortcake, add a few more berries, and top with whipped cream. Serve immediately.