8 cups (2 1/2 pounds) strawberries, hulled
6 Tbsp. sugar
2 cups flour, plus more for dusting the work surface and biscuit cutter
5 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
8 Tbsp (1 stick) cold unsalted butter, cut into 1/2 inch cubes
1 large egg white, lightly beaten
1/2 C. plus 1 Tbsp. half-and-half
2 C. whipped cream
1 large egg
1. Place 3 cups of hulled strawberries in large bowl and crush with potato masher.
2. Slice remaining 5 cups berries and stir into crushed berries with sugar
3. Set fruit aside to macerate for 30 minutes to 2 hours
1. Adjust oven rack to lower-middle position and heat oven to 425 degrees.
2. In food processor, pulse flour, 3 Tbsp. of sugar, baking powder and salt to combine. Scatter
the butter pieces over and process till the mixture resembles coarse meal about 15- 1 second
pulses. Transfer to medium bowl.
3. Mix beaten egg with half-and-half in a measuring cup. Pour egg mixture into bowl with flour
mixture and combine with rubber spatula until large clumps form.
4. Turn the mixture onto a floured work surface and lightly knead until it comes together.
5. Use fingertips to pat dough into 9x6-inch rectangle about 3/4 inch thick, being careful not to
6. Flour 2-3/4 in. biscuit cutter and cut out 6 dough rounds. Place rounds one inch apart on
7. Brush tops with beaten egg white and sprinkle with remaining two tablespoons sugar. Dough
rounds can be covered and refrigerated for up to two hours before baking.
8. bake until shortcakes are golden brown, 12-14 minutes. Place baking sheet on wire rack and
cool cakes until warm, about 10 minutes.