Ingredients
1 quart fresh strawberries4 tablespoons sugar, divided1-1/2 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon salt1/4 cup cold butter, cubed1 large egg, room temperature1/2 cup whole milkWhipped cream
Preparation
Mash or slice the strawberries; place in a large bowl. Add 2 tablespoons sugar and set aside. In another bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumbly. In a small bowl, beat egg and milk; stir into flour mixture just until moistened.
Fill 8 greased muffin cups two-thirds full. Bake at 425° until golden, about 12 minutes. Remove from the pan to cool on a wire rack.
Just before serving, split shortcakes in half horizontally. Spoon berries and whipped cream between layers and over tops of shortcakes.
