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, America's Test Kitchen TV

Desserts or Baked Goods

Fruit

Fruit Desserts

For a light, rich, cakelike biscuit, add an egg and use just enough rich milk to bind the dough.

SERVES6

TIME1 hour, plus 20 minutes freezing

has video

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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