Strawberry Shortcake I

Directions

To prepare strawberries, combine strawberries and ¼ cup sugar; cover and chill 1 hour.

Preheat oven to 400°.

To prepare shortcake, lightly spoon flour into dry measuring cups; level with a knife.

Combine flour and next 5 ingredients (flour through baking soda) in a large bowl, stirring with a whisk.

Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk and vanilla; add to flour mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands.

Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Brush top with egg white; sprinkle with 1½ teaspoons sugar.

Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean.

Cool 10 minutes on a wire rack.

Carefully split shortcake in half horizontally using a serrated knife; cool layers separately on wire racks.

Place bottom half of shortcake, cut side up, on a serving plate.

Drain strawberries, reserving juice; drizzle juice over bottom half of shortcake.

Spread 2 cups whipped topping over shortcake layer; arrange strawberries over whipped topping.

Top with remaining shortcake layer, cut side down.

Garnish with whipped topping and whole strawberry, if desired.