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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 possibly wax paper, cut to fit.
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3
For individual shortcakes, line a cookie sheet with parchment or possibly 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 in butter and rub in finely with fingertips, till mix resembles coarse meal.
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6
Beat together egg and cream and stir into flour and butter mix to make a soft dough.
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7
For large shortcake, spread the dough proportionately 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 possibly 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 min for large one, or possibly till a knife or possibly skewer inserted in center emerges clean.
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13
Bake individuals about 15 min.
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14
Cold the biscuit(s) on a rack.
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15
For the whipped cream, combine all ingredients and whip by hand or possibly by machine till cream holds soft peaks.
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16
Set aside refrigerated till 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 possibly divide among bottoms on individual ones.
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19
Top with whipped cream and biscuit top(s).
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20
This recipe yields 6 to 8 servings.
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21
SHORTCAKE FILLINGS
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22
Strawberry: 3 c. sliced strawberries mixed with 1/4 c. sugar and 1 tsp.
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23
lemon juice.
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24
Raspberry: Substitute raspberries for strawberries, above.
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25
Blueberry: Bring 1 c. blueberries to a simmer in a saucepan over low heat with 1/4 c. sugar and 1 tsp.
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26
lemon juice.
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27
Remove from heat, cold and add in 2 c. blueberries and 1/2 tsp.
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28
cinnamon.
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29
Peach: Substitute sliced peaches for blueberries, above.
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30
Omit cinnamon and add in a healthy pinch of nutmeg.
