An Hour Before You Will Serve This Dessert, Hull The Berries And Slice All But 8, And Save Those For Garnish, If Desired.
Toss The Halved Berries With â…“ Cup Sugar (Or More To Taste) And Set Aside At Room Temperature.
Place A Rack In The Center Of The Oven, And Preheat The Oven To 425°F.
Place The Flour, â…“ Cup Sugar, The Baking Powder, And Salt In A Large Mixing Bowl And Stir Until Well Combined.
Cut The Âľ Cup Butter Into Tablespoons And Distribute Over The Top Of The Dry Ingredients.
With 2 Sharp Paring Knives Or A Pastry Blender, Cut The Butter Into The Dry Ingredients Until The Mixture Looks Like Uniformly Sized Peas.
Crack The Egg Into A Measuring Cup With The Cream And Stir With A Fork To Break Up The Yolk.
Pour This Into The Dough Mixture And Stir Together With A Wooden Spoon Or Rubber Spatula Until The Liquid Is Just Combined.
Scatter Flour On A Work Surface And Turn The Dough Out.
With Floured Hands, Pat It To A Generous 1″ Thickness.
Flour 2″ To 3″ Round Cutters And Cut The Dough Into 8 To 12 Rounds.
Place These On A Baking Sheet, And Place The Pan In The Oven.
Bake The Shortcakes Until They Are Golden Brown Around The Edges, 12 To 15 Minutes.
Remove The Pan From The Oven And Let The Shortcakes Cool A Few Minutes, Then Split Open The Shortcakes With A Fork And Butter Lightly With The 2 Tablespoons Butter, If Desired.
To Serve, Place The Bottom Half Of A Shortcake In A Serving Bowl.
Spoon Sweetened Berries And Juice On Top, Then Place The Top Half Over The Berries, And Spoon More Berries And Juice On Top.
Spoon Whipped Cream Over The Berries And Garnish With 1 Fresh Strawberry, If Desired.
Repeat With The Remaining Shortcakes.
Drizzle Any Remaining Juice In The Bowl Over The Shortcakes Before Serving.
