Classic Strawberry Shortcake

I got this recipe, including the photo, from myrecipes.com
http://www.myrecipes.com/recipe/classic-strawberry-shortcake-10000001191565/

It originally came from Southern Living magazine

I made one small change, which is included in the recipe below.

Ingredients

2 (16-oz.) containers fresh strawberries, quartered
3/4 cup sugar, divided
1/4 teaspoon almond extract (optional)
1 1/4 cup whipping cream, divided
2 tablespoons sugar
2 3/4 cups all-purpose flour
4 teaspoons baking powder
3/4 cup cold butter, cut up
2 large eggs, lightly beaten
1 (8-oz.) container sour cream
1 teaspoon vanilla extract

 Preparation

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

2. Beat 1 c 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, remaining whipping cream (1/4 c) 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.

Strawberry Jam Shortcakes: Prepare recipe as directed. Before topping shortcake bottoms with strawberry mixture, stir together 1/4 cup strawberry jam and 2 Tbsp. chopped fresh mint. Spread cut sides of bottom shortcake halves evenly with jam mixture. Proceed with recipe as directed.