Strawberry Shortcake perfection means using ripe summer berries, making your own buttery shortcakes, and topping off your masterpiece with real whipped cream. Your friends will be licking their plates and never forget the experience!
Vegetarian, Soy Free, Nut Free
STIR together strawberries (See Fresh Tip) and 1/4 cup of the sugar in medium bowl. Let stand 1 to 2 hours to allow juices to form.
STIR together flour, remaining 2 Tbsp. sugar, baking powder, and salt. Add butter; mix with pastry blender or fork until mixture resembles coarse crumbs. Blend egg and milk; add to dry ingredients, stirring just until moistened. Knead gently on floured surface for about 30 seconds. Pat dough into 1/2-inch thickness. Cut 6 rounds with a 2-1/2-inch cutter or rim of drinking glass. Place on baking sheet. (Note: You can tuck any scraps under biscuits and flatten slightly.) Bake 10 to 12 minutes or until light golden brown.
MEANWHILE, beat whipping cream and powdered sugar until thickened and fluffy. Refrigerate until needed. Cut biscuits (preferably warm) in half; fill with strawberries and whipped cream.
To increase juiciness of strawberries, crush 1 cup of the slices with a potato masher and add to remaining sliced berries with sugar. Let stand as directed.
Add some fresh blueberries to strawberries before serving.