Ingredients
Start to finish: 30 minutes
Servings: 6
Directions
2 cups all-purpose flour, plus more for dusting the work surface
5 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) butter, cut into 1/2-inch pieces
1 large egg, lightly beaten
1/2 cup plus 1 tablespoon half-and-half or whole milk
1 cup heavy cream, very cold
Dash vanilla
2 tablespoons powdered sugar
Pint strawberries (or other berries), stemmed and sliced
Adjust an oven rack to the lower-middle position. Preheat oven to 425 F.
In a food processor, pulse the flour, 3 tablespoons of granulated sugar, the baking powder and salt. Scatter the butter over the mixture and pulse until it resembles coarse meal, about 15 1-second pulses. Transfer to a medium bowl.
In a small bowl, mix the beaten egg with the half-and-half. Add to the flour mixture and mix with a rubber spatula until large clumps form. Transfer the mixture to a floured surface and lightly knead until the dough comes together.
Pat the dough into a 9-by-6-inch rectangle about 3/4-inch thick. Dip a 2 3/4-inch biscuit cutter in flour, then cut six rounds from the dough. Arrange the rounds 1 inch apart on a baking sheet, then sprinkle with remaining 2 tablespoons granulated sugar.
Bake until the shortcakes are golden brown, about 12 to 14 minutes. Place the baking sheet on a wire rack to cool for about 10 minutes.
While the shortcakes cool, make the whipped cream. In a medium bowl, combine the heavy cream, vanilla and powdered sugar. Use an electric mixer to whip until the cream forms stiff peaks.
To serve, split each shortcake and place the bottom piece on a serving plate. Spoon whipped cream over the shortcake, top with berries, then place the top half of the shortcake over it.