• 16 ounce fresh strawberries, quartered
• 3/4 cup(s) sugar, divided
• 1/4 teaspoons almond extract (optional)
• 1 cup(s) whipping cream
• 2 tablespoon sugar
• 2 cup(s) all-purpose flour
• 4 teaspoons baking powder
• 3/4 cup(s) cold butter, cut up
• 2 piece large eggs, lightly beaten
• 8 ounce container sour cream
• 1 teaspoons vanilla extract garnish: fresh mint sprigs

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

3. 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.

4. Whisk together eggs, sour cream, and vanilla until blended; add 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.)

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

6. 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, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.