Rich and Tender Shortcakes with Strawberries and Whipped Cream

subheading: TOPPING:

3 pints fresh strawberries, hulled; 1 pint crushed with potato masher or fork, 2 pints quartered (see illustrations below)

6 tablespoons granulated sugar

subheading: SHORTCAKES:

2 cups bleached all-purpose flour, plus more for work surface and biscuit cutter

½ teaspoon table salt

1 tablespoon baking powder

3 tablespoons granulated sugar

2 tablespoons granulated sugar for sprinkling

1 stick unsalted butter (8 tablespoons), frozen

1 egg, beaten

½ cup half-and-half

1 tablespoon half-and-half

1 egg white, lightly beaten

subheading: WHIPPED CREAM:

1 cup heavy cream, chilled (preferably pasteurized or pasteurized organic)

1 tablespoon granulated sugar

1 teaspoon vanilla extract

Directions at americastestkitchen.com

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