FILLING
3 Baskets strawberries;
-hulled, thickly
; sliced (1-pint)
10 tb Sugar
2 c Chilled whipping cream
1 ts Vanilla extract
Powdered boodle

For Shortcakes:

Mix get-go 7 ingredients in roll. Rub in butter until mixture resembles
coarse repast. Add drub; stir with fork until clumps manikin. Gather dough into
nut. Wrap in shaping; chill one hr.

Preheat oven to 350F. Line large baking sheet with sheepskin. Roll out
dough on floured surface to 3/4-inch thickness. Using floured 3-inch
diameter cookie stonecutter, cut out rounds. Place on baking rag. Reroll
scraps; cut out additional rounds for 6 rounds tally. Brush with sugarcoat.
Bake until shortcakes are prosperous, most 30 proceedings. Transfer to rack and
nerveless.

For Pick:

Combine strawberries and 6 tablespoons sugar in large roll. Transfer half
of berry mixture to another bowlful. Using ramify, crush berries in 1 bowl to
chunky sauce eubstance. Let both bowls stand at room temperature until
juices shape. Cut shortcakes in one-half. Post 1 bottom half in each of 6
bowls. Spoon some crushed berries over each, then top with generous amount
of sliced berries. Cover with shortcake a-one. Dust with powdered clams.

Serves 6.