Strawberry Shortcakes - cooking recipe

Ingredients

4 pints strawberries, hulled and halved
1/4 cup sugar, plus 2 tbsp to sprinkle
4 cups heay cream
4 1/4 cups flour
1 tbsp baking powder
1 tsp salt
10 tbsp (1 1/4 sticks) cold unsalted butter, cubed
1 None egg yolk, mixed with 1 tsp water

Preparation

Preheat the oven to 400\u00b0F. Line 2 baking sheets with parchment paper. Toss strawberries and 1/4 cup sugar in a large bowl. Refrigerate until ready to serve. Beat 2 cups of the cream in a medium bowl with an electric mixer on medium speed until soft peaks form. Refrigerate until ready to serve.
For the shortcakes, place flour, baking powder and salt in a food processor and pulse until well blended. Add butter and pulse until mixture resembles coarse crumbs. Transfer to a bowl. Add remaining 2 cups cream and mix with a fork until smooth. If mixture is too dry, add a few more tablespoons of cream or milk. Turn out onto a floured work surface and roll to 3/4 inch thickness.
Use a 2 1/2 to 3 inch round cookie cutter to cut circles from dough. Place circles 2 inches apart on prepared baking sheets. Brush tops with egg yolk mixture. Sprinkle with 2 tbsp sugar.
Bake about 12 mins or until puffed and browned at the edges. Cool on wire racks.
To serve, split shortcakes in half. Place bottoms in shallow bowls. Top with whipped cream, then strawberries with their juices. Replace tops. Serve remaining cream and strawberries on the side.