Dessert: Strawberry Shortcake

Ingredients

2 c. flour
1/3 c. sugar
4 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
2 tbsp. sour cream
.67 c. milk

Instructions

Make Biscuits: Heat oven to 400 degrees. Mix flour, 1/3 cup sugar, baking powder, and salt in large bowl. Cut in butter with pastry blender until mixture is crumbly. Stir in sour cream, then gradually add 2/3 cup milk, stirring until mixture forms a dough. Knead on lightly floured surface about 8 times until smooth.
Pat dough into a 6-inch by 8-inch rectangle and cut into 8 rectangles. Place 1-inch apart on ungreased baking sheet. Brush with the 2 teaspoons milk and sprinkle with 1 tablespoon sugar. Bake 12 minutes until golden. Cool on wire rack.
Make Strawberry Topping: Several hours before serving, slice strawberries and toss with sugar and liqueur if desired.
Make Whipped Cream: Whip cream with confectioners' sugar and vanilla just until soft peaks form; do not overwhip. Fold in sour cream; cover and refrigerate. To serve, cut biscuits in half and serve topped with strawberries and syrup and cream.