Strawberry Shortcakes For 2 (America'S Test Kitchen)

1. 1

   For the shortcakes, use first 8 ingredients: Preheat the oven to 425 degrees with the rack in the middle position. Line a rimmed cookie sheet with parchment paper.

2. 2

   In a food processor, mix the flour, 5 teaspoons of sugar, the baking powder, and salt until combined (about 3 pulses) then add the butter and pulse until the mixture resembles coarse cornmeal (about 15 pulses).

3. 3

   Transfer the mixture to a medium bowl. Whisk the half-and-half and the whole egg together then mix into the flour mixture with a rubber spatula until large clumps form. The recipe indicates that using regular milk is ok but not as rich as the half-and-half and that using heavy cream makes the cakes too dense.

4. 4

   Turn the mixture onto a floured board and shape the dough into two circles about 2-1/2 inches in diameter and about 1 inch thick.

5. 5

   Brush the tops with the egg white. Then sprinkle the tops with the remaining 1 teaspoon of sugar.

6. 6

   Place on prepared cookie sheet and bake in the oven for 10-12 minutes, turning the pan halfway through cooking.

7. 7

   Cool on wire wrack.

8. 8

   For the fruit use the next 2 ingredients: Crush 3/4 cup (about 3.75 ounces) of the strawberries with a potato masher in a medium bowl. Slice the remaining strawberries and fold them into the crushed berries, along with the sugar. Let the mixture sit at room temperature for about 10 minutes.

9. 9

   For the whipped cream use the last 3 ingredients:

10. 10

    Whip the cream, sugar and vanilla together in a large bowl with an electric mixer on medium spead until frothy -- about 1 minute. Then turn to high and whip to soft peaks, 1-3 minutes. Of course, store bought whipped cream will work, too.

11. 11

    To serve: Slice the shortcake horizontally. Place some of the strawberries on the bottom half, put a dollop or two of whipped cream on the strawberries and top with the other half of the short cake.

* Per serving · 4 servings · Values may vary.