Country-Style Strawberry Shortcake

4 Sweet Biscuits (see recipe)3 cups strawberries 1/4 cup white sugarWhipped Cream1 cup heavy cream or whipping cream2 tablespoons white sugar 1/2 teaspoon vanilla extractEquipment: Medium bowl, measuring cup, chef's knife, cutting board, wooden stirring spoon, 4 small plates or bowls, electric mixer (or wire whisk), medium bowl, measuring cup, measuring spoonsPrepare Sweet Biscuits according to the recipe.Wash the strawberries and slice. Place the berries in the bowl, add sugar and gently stir to combine and coat.Cover the bowl and let stand at room temperature for 1 hour. Stir occasionally for best flavor.For the whipped cream: Using an electric mixer on medium speed, whip the cream in a medium bowl until soft peaks form. If using a wire whisk, beat vigorously in circular motions. The cream will double in volume during beating.To assemble: Halve the biscuits horizontally, and place the bottom half on individual plates. Spoon 3/4 cup strawberries and some of the juice onto each biscuit half. Top each serving with a 1/2-cup dollop of whipped cream. Place the remaining biscuit halves on top of the cream and serve immediately.Serves four.Variations: Use blackberries, raspberries, sliced peaches or any ripe summer fruit.Nutrition values per serving: 360 calories, 22 g fat (13 g saturated), 39 g carbohydrates, 3 g fiber, 4 g protein, 72 mg cholesterol, 313 mg sodium."Absolute Beginner's Guide to Cooking" by Deb Rousse (2005 Que, $21.99)