Rich and Tender Shortcakes with Strawberries and Whipped Cream
Appears in Cook's Illustrated May/June 1997
WHY THIS RECIPE WORKS
When developing our strawberry shortcakes recipe, we decided to go with an egg-enriched biscuit, which, though still very much a biscuit, was finer-textured and more cakelike than other types we'd tried. While we wanted juiciness from the b...