In a small bowl stir together the berries and 1/4 cup of the sugar; set aside.
Stir together remaining sugar, flour, and baking powder. Cut in the butter till mixture resembles course crumbs (a food processor works well). Combine the egg and milk; add to dry mixture. Stir just to moisten.
Either spread the batter in a greased 8 x 1 1/2 inch round baking pan, or dollop 8 individual portions onto a parchment paper lined cookie sheet. Sprinkle the top of the shortcake with sugar crystals, if using. Bake in a 450 degree oven 15 to 18 minutes for the round pan, or 10-12 minutes for the individual biscuits. Cool in/on pan for 10 minutes. Remove from pan.
Split into two layers. Spoon berries and whipped cream over the first layer. Top with second layer, more berries, and whipped cream. Serve immediately.
Try serving with a scoop of frozen vanilla custard between the layers.
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