Instructions: Preheat the oven to 400 degrees. In a large mixing bowl, combine the flour, sugar, baking powder, salt and pecans. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Stir in the milk, egg and vanilla until a soft dough forms.

Drop the batter by mounds onto an ungreased baking sheet using about 1/4 cup dough for each mound. You should have at least 8 mounds. Bake about 12-15 minutes or until tops are lightly golden. Remove from oven and cool on a wire rack.

Meanwhile, place the strawberries in a medium bowl and sprinkle with sugar. Let stand 30 minutes. In a chilled mixing bowl, beat the whipping cream until it starts to thicken. Sprinkle in the confectioners sugar to sweeten and continue beating until stiff peaks form. If desired, fold in the lemon curd.

Slice the shortcakes in half horizontally. Spoon some of the whipping cream mixture on the bottom halves. Top with a couple of spoonfuls of the strawberries with a little bit of any juices in the bowl. Top with shortcake tops. Add a dollop of cream and more strawberries slices with juices.

* Cooks note: Look for lemon curd in the jam and jelly aisles at some grocery stores. To make your own: In the top of a double boiler over simmering water, whisk together 2 whole eggs, 2 egg yolks, 1/2 cup sugar and 1/3 cup lemon juice. Cook, whisking, until mixture is thickened and reaches a temperature of 165 degrees, about 5 minutes. Remove from heat and whisk in 1/4 cup butter pieces until melted. Cool mixture until ready to use. This makes about 2 cups.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.