Shortcakes with Strawberries and Whipped Cream
Ingredients
- 3 pint strawberries, hulled; 1 pint crushed with fork, 2 pints quartered
- 6 tablespoon sugar
- 2 cup all-purpose bleached flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 3 tablespoon sugar, plus 2 tablespoons for sprinkling
- 1 stick (8 tablespoons) unsalted butter, frozen
- 1 egg, beaten
- 1/2 cup plus 1 tablespoon half-and-half
- 1 egg white, lightly beaten
Instructions
Serves 6. Mix crushed and quartered berries with sugar in medium bowl; set aside while preparing biscuits (or up to 2 hours). Adjust oven rack to lower middle position; heat oven to 425 degrees F. Mix flour, salt, baking powder, and 3 tablespoons sugar in medium bowl. Using large holes of box grater, grate butter into dry ingredients. Toss butter with flour to coat. Use pastry cutter to finish cutting butter into flour. Or scoop up coated butter with both hands, then quickly rub butter into dry ingredients with fingertips until most of butter pieces are size of split peas. Mix beaten egg with half-and-half; pour into flour mixture. Toss with fork until large clumps form. Turn mixture onto floured work surface and lightly knead until it comes together. Pat dough into 9- by 6-inch rectangle, 3/4 inch thick. Flour 2 3/4-inch biscuit cutter; cut 6 dough rounds. Place 1 inch apart on small baking sheet; brush dough tops with egg white and sprinkle with remaining sugar. (Can be covered and refrigerated up to 2 hours before baking.) Place baking sheet on wire rack; cool cakes until warm, about 10 minutes. Split each cake crosswise; spoon a portion of berries and then a dollop of whipped cream over each cake bottom. Cap with cake top; serve immedieately.