Strawberry Shortcakes

1. 1

   Preheat the oven to 400u00b0F. Line 2 baking sheets with parchment paper. Toss strawberries and 1/4 cup sugar in a large bowl. Refrigerate until ready to serve. Beat 2 cups of the cream in a medium bowl with an electric mixer on medium speed until soft peaks form. Refrigerate until ready to serve.

2. 2

   For the shortcakes, place flour, baking powder and salt in a food processor and pulse until well blended. Add butter and pulse until mixture resembles coarse crumbs. Transfer to a bowl. Add remaining 2 cups cream and mix with a fork until smooth. If mixture is too dry, add a few more tablespoons of cream or milk. Turn out onto a floured work surface and roll to 3/4 inch thickness.

3. 3

   Use a 2 1/2 to 3 inch round cookie cutter to cut circles from dough. Place circles 2 inches apart on prepared baking sheets. Brush tops with egg yolk mixture. Sprinkle with 2 tbsp sugar.

4. 4

   Bake about 12 mins or until puffed and browned at the edges. Cool on wire racks.

5. 5

   To serve, split shortcakes in half. Place bottoms in shallow bowls. Top with whipped cream, then strawberries with their juices. Replace tops. Serve remaining cream and strawberries on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.