MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05

      Title: Strawberry Shortcake
 Categories: Desserts, Fruits
      Yield: 6 Servings

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      3 pt Strawberries
      6 T  Sugar

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      2 c  All-purpose bleached flour
    1/2 ts Salt
      1 T  Baking powder
      3 T  Sugar
      8 T  Frozen, unsalted butter
      1    Egg, beaten
    1/2 c  Half & half, plus 1 Tbs
      1    Egg white, lightly beaten
      2 T  Sugar for sprinkling

  Berries:

  Crush one pint and quarter the other two pints. Mix crushed &
  quartered berries with sugar in medium bowl; set aside while
  preparing biscuits.

  Shortcakes:

  Adjust oven rack to lower middle position; heat oven to 425 degrees.
  Mix flour, salt, baking powder, and 3 tablespoons sugar in medium
  bowl.  Using large holes of box grater, grate butter into dry
  ingredients (instead of cutting it in!!).  Toss butter with flour to
  coat.  Finish cutting in butter (much easier after being grated in).
  Most of the butter pieces should be the size of split peas.

  Mix beaten egg with half and half; pour into flour mixture.  Toss with
  fork until large clumps form.  Turn mixture onto floured work surface
  and lightly knead until it comes together.

  Pat dough into 9 by 6 inch rectangle, 3/4 inch thick.  Flour 2 3/4
  inch biscuit cutter; cut 6 dough rounds.  Place one inch apart on
  small baking sheet; brush dough tops with egg white and sprinkle with
  remaining sugar. (Can be covered and refrigerated up to 2 hours
  before baking.)  Bake until golden brown, 12 to 14 minutes.  Place
  baking sheet on wire rack; cool cakes until warm, about 10 minutes.

  Split each cake crosswise; spoon a portion of berries and a dollop of
  whipped cream over each cake bottom.  Cap with cake top and serve
  immediately.
  From Cook's Illustrated, May/June 1997 Issue.

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