Strawberry Shortcake From The Best Recipe

1. 1

   Prepare strawberries and mix with sugar. Set aside to macerate for at least 30 minutes and up to 2 hours.

2. 2

   Adjust oven rack to lower-middle position and heat oven to 425 degrees. Mix flour, baking powder, salt, and 3 T sugar in workbowl of food processor. Scatter butter pieces over mixture, tossing to coat butter with dry ingredients. Cut butter into dry ingredients with five 1-second pulses. Continue cutting in butter until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn misture into medium bowl.

3. 3

   Mix beaten egg with half-and-half, pour into bowl with flour mixture. Combine with rubber spatula until large clumps form. Turn mixture onto floured work surface and lightly knead until it comes together.

4. 4

   Pat dough with fingertips into 9 by 6-inch rectangle about 3/4 inches thick, being careful not to over work dough. Flour 2 3/4-inch biscuit cutter; cut out 6 dough rounds. Place rounds 1 inch apart on small baking sheet; brush tops with egg white and sprinkle with remaining 2 T sugar.

5. 5

   Bake biscuits until golden brown, 12-14 minutes

6. 6

   When biscuits have cooled slightly, look for a natural crack around the circumference of the biscuits. Gently insert your fingers into the crack and split the biscuits in half crosswise. Place each cake bottom on individual serving plate. Spoon portion of fruit and then dollop of whipped cream over each cake bottom. Cap with cake top and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.