Recipe Station

For the strawberries

• 1 lb. ripe strawberries, hulled (about 4 cups)
• 2 Tbs. granulated sugar; more to taste

For the biscuits

• 9 oz. (2 cups) unbleached all-purpose flour; more for rolling
• 1/3 cup plus 1 Tbs. granulated sugar
• 2-1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. kosher salt
• 4 oz. (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces
• 1 large egg
• 1/4 cup heavy cream; more for brushing
• 1/4 cup buttermilk

For the whipped cream

• 1-1/2 cups heavy cream
• 2 Tbs. granulated sugar

Prepare the strawberries: Put one-third of the berries in a medium bowl and, using a potato masher, crush them into a chunky purée. Slice the remaining berries 1/4 inch thick and stir them into the mashed berries along with the sugar.

Make the biscuits: Position a rack in the center of the oven and heat the oven to 425°F. Line a large heavy-duty baking sheet with parchment.

Their are interesting technique I have seen in using hard boiled egg yolks in the shortcake dough. It makes the dough have a richer and more crumbly texture. My grandmother use to make a cookie that used hard boiled eggs yolks in it. Cooks Illustrated suggests grating butter with a hand held grater into the dough. It incorporates better and gives a flakier texture.

To help you more on how to make this classic, read more at finecooking