So... here it is.
- 2 quarts strawberries, hulled
- 6 Tbsp sugar
- 2 cups all purpose flour, plus extra for the counter
- 5 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 8 Tbsp (1 stick) unsalted butter, cut into 1/2 inch cubes and chilled
- 2/3 cup half-and-half
- 1 large egg, lightly beaten
- 1 large egg white, lightly beaten
Blend the half-and-half with the beaten egg and pour into the bowl with the flour mixture. Stir with a rubber spatula until large clumps form. Turn the mixture onto a lightly floured counter and knead lightly until the dough comes together.
Use your fingertips to pat the dough into a 9 by 6 inch rectangle about 1 inch thick. Cut out 6 dough rounds using a floured 2 3/4 inch biscuit cutter. Reform the remaining dough and cut 2 more rounds. Place the rounds 1 inch apart on a parchment-lined baking sheet, brush the tops with the beaten egg white, and sprinkle with the remaining 2 Tbsp sugar.
Bake the shortcakes until golden brown, 12 to 14 minutes. Let the shortcakes cool on the baking sheet for at least 10 minutes.
To assemble: Split each biscuit in half, laying the biscuit bottoms on individual plates. Spoon a portion of the fruit over each bottom, then top with a dollop of whipped cream. Cap with the biscuit tops.
(I learned from the test kitchen that you shouldn't twist the biscuit cutter or your biscuits will come out flatter. Just push down, lift up and then lift up your biscuits by separating the dough. I repeat do not twist the biscuit cutter.)
- 1 cup heavy cream, chilled
- 1 Tbsp sugar
- 1 tsp vanilla extract