Strawberry Shortcakes

3 pints of strawberries, hulled (2 pints quartered, 1 pint crushed with potato masher or fork)
6 T. granulated sugar or to taste

For shortcakes:
2 C. flour
1/2 t. salt
1 T. baking powder
3 T. sugar, plus 2 T. for sprinkling
1 stick (8 Tbs.) frozen butter
1 egg, beaten
6-8 T. half and half
1 egg white, lightly beaten

To serve:
1 C. chilled heavy cream, whipped to soft peaks with 1 T. sugar

Mix berries with sugar in medium bowl; set aside while preparing shortcakes.

Adjust oven rack to lower middle position. Heat oven to 425�F. Mix flour, salt, baking powder and 3 T. sugar. Grate butter on the large holes of a grater into dry ingredients. Toss butter with flour to coat, quickly rubbing butter into dry ingredients with fingertips until the mixture resembles coarse meal.

Mix egg and 6 T. half and half; pour into flour mixture. Toss with a fork until mixture forms large clumps, adding more half and half if mixture seems dry. Turn dough onto work surface and lightly knead until it comes together.

Roll dough to 3/4-inch thick. Dip 3-inch biscuit cutter into flour and cut as many dough rounds as possible. Gather scraps; gently knead. Repeat cutting process to form 8 rounds. Place 1 inch apart on small baking sheet. Brush tops with egg white and drizzle with sugar.

Bake until golden brown, 12 - 14 minutes. Place baking sheet on wire rack; cool cakes until warm, about 10 minutes.

Split each cake, crosswise, and spoon a portion of berries over each cake bottom. Spoon a dollop of whipped cream over berries. Cap with cake top and serve immediately.

Serves: 8.

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