Rich and Tender Shortcakes with Strawberries and Whipped Cream

Name: Rich and Tender Shortcakes with Strawberries and Whipped Cream
Yield: Serves 6
Ingredients: 3 pints, fresh strawberries, hulled; 1 pint crushed with potato masher or fork, 2 pints quartered (see illustrations below); 6 tablespoons, granulated sugar; 2 cups, bleached all-purpose flour, plus more for work surface and biscuit cutter; 1/2 teaspoon, table salt; 1 tablespoon, baking powder; 3 tablespoons, granulated sugar; 2 tablespoons, granulated sugar for sprinkling; 1 stick, unsalted butter (8 tablespoons), frozen; 1 , egg, beaten; 1/2 cup, half-and-half; 1 tablespoon, half-and-half; 1 , egg white, lightly beaten; 1 cup, heavy cream, chilled (preferably pasteurized or pasteurized organic); 1 tablespoon, granulated sugar; 1 teaspoon, vanilla extract

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Appears in Cook's Illustrated May/June 1997

Desserts or Baked Goods

Fruit

Fruit Desserts

SERVES6

TIME1 hour, plus 20 minutes freezing

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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...

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