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1
Preheat oven to 400 degrees and set a rack in the middle level.
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2
For a large shortcake, butter an 8-inch round pan and line the bottom with a disk of parchment or wax paper, cut to fit.
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3
For individual shortcakes, line a cookie sheet with parchment or foil.
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4
For the dough, combine dry ingredients in a mixing bowl and stir well to mix.
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5
Add butter and rub in finely with fingertips, until mixture resembles coarse meal.
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6
Beat together egg and cream and stir into flour and butter mixture to make a soft dough.
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7
For large shortcake, spread the dough evenly in the prepared pan.
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8
For individual shortcakes, place dough on a floured surface and fold over on itself 3 or 4 times.
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9
Pat out dough about 1/2-inch thick.
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10
Cut out individual biscuits with a 2 2/3-inch cutter.
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11
Sprinkle top(s) of shortcake(s) with sugar.
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12
Bake about 25 minutes for large one, or until a knife or skewer inserted in center emerges clean.
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13
Bake individuals about 15 minutes.
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14
Cool the biscuit(s) on a rack.
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15
For the whipped cream, combine all ingredients and whip by hand or by machine until cream holds soft peaks.
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16
Set aside refrigerated until needed.
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17
To assemble shortcake(s) split biscuit(s) horizontally and place large one on a platter and individual ones on dessert plates.
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18
Spoon filling on bottom of large shortcake or divide among bottoms on individual ones.
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19
Top with whipped cream and biscuit top(s).
