Strawberry Shortcake

FOR FILLING: Measure out 3 cups strawberries into a bowl and mash coarsely. Stem and slice 2 cups strawberries and add to the bowl. Add the sugar and liqueur and stir together until the sugar is relatively well dissolved, about 1 minute. Cover and refrigerate for 1 hour. Remove from the refrigerator, stir well and let stand at room temperature for about 30 minutes before assembling the shortcake.

Preheat an oven to 400 degrees. Generously butter two 9-inch cake pans.

FOR SHORTCAKE: In a large bowl, sift together the flour, sugar, baking powder and salt. Add 10 tablespoons of the butter and, using a pastry blender or 2 forks, cut the butter into the flour mixture until the butter is in pea-sized pieces. In a mixing bowl, whisk the 1 cup cream until soft peaks form, 2-3 minutes. Add to the flour and butter mixture and stir to combine.

Transfer the dough to a work surface, knead for just a few seconds, then divide in half. Using your hands, flatten the halves and form them into rough rounds 8 1/2 inches in diameter. Transfer the dough rounds to the prepared cake pans.

Bake until golden brown, 15-20 minutes. Remove from the oven, let cool for 2 minutes, and then turn the cakes out of the pans. Spread half of the remaining butter on the top of one of the cakes and the rest of the remaining butter on the bottom of the other cake and let cool for 15 minutes.

TO ASSEMBLE: In a bowl, whisk the 2 cups cream until soft peaks form, 4-5 minutes. Place the shortcake that has been buttered on top on a 12-inch platter. Spread about one-third of the whipped cream on the shortcake. Layer with the strawberry filling, half of the remaining whipped cream, the remaining shortcake, buttered side down, and the remaining whipped cream. Garnish with the remaining 1 cup whole strawberries. Serve immediately.