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Serves 8-10 2 pints strawberries, hulled and halved 1⁄2 tsp. vanilla extract 1⁄2 cup sugar 2 cups flour 1 Tbs. baking powder 1⁄2 tsp. salt 3 Tbs. brown sugar 1 stick cold butter, cut into small pieces 2⁄3 cup milk 2 tsp. sugar 1 cup heavy cream 2 Tbs. powdered sugar In large bowl, combine 3/4 of the strawberries with vanilla and 1⁄2 cup sugar. Mash lightly with a fork and let stand about 1 hour, covered in refrigerator. For shortcake: Preheat oven to 425 degrees. Butter a baking sheet. Combine flour, baking powder, salt and brown sugar. Cut in butter until mixture resembles corn meal. Stir in milk until mixture forms a dough. Drop dough in 8 mounds onto prepared baking sheet, letting mounds touch to form an 8-inch ring. Sprinkle with 2 tsp. of sugar. Bake 20-25 minutes or until golden. Transfer the shortcake ring to a cooling rack and let cool. Cut the top quarter off the entire shortcake ring with serrated knife. Transfer the bottom to a serving platter. Spoon strawberry mixture on top. Beat cream with powdered sugar just until soft peaks form; fold in reserved strawberries. Spoon cream mixture over strawberry mixture. Cover with top of ring. (Louise Fiszer)