Perfect Berry Shortcakes

Recipe View Prepare the Shortcake Dough: Adjust oven rack to lower-middle position and preheat to 425 degrees F (220 degrees C). (5 minutes)

Recipe View In a medium bowl, whisk together flour, salt, baking powder, and 3 tablespoons of sugar. (2 minutes)

Recipe View Using the coarse holes of a box grater, grate 2 tablespoons of the frozen butter into the dry ingredients; toss to coat. Repeat with the remaining butter, ensuring the butter remains cold. (5 minutes)

Recipe View In a separate bowl, combine the beaten egg and half-and-half. Pour this mixture into the flour mixture and gently toss with a fork until large clumps form. (3 minutes)

Recipe View If the dough seems too dry and doesn't quite come together, add an additional teaspoon of half-and-half. (1 minute)

Recipe View Shape and Bake: Turn the dough out onto a lightly floured work surface. Gently press it into an 8-by-4 to 5-inch rectangle. (2 minutes)

Recipe View Cut the rectangle into 6 equal squares and place them 1 inch apart on a baking sheet. (2 minutes)

Recipe View For a glossy sheen, brush the tops of the shortcakes with the egg white (optional) and sprinkle with the remaining 2 tablespoons of sugar. (2 minutes)

Recipe View Bake until the shortcakes are golden brown, approximately 12 to 14 minutes. Let them cool on the baking sheet for 5 to 10 minutes before serving. (12-14 minutes)

Recipe View Prepare the Berry Mixture and Whipped Cream: In a bowl, combine the thawed and fresh berries with 6 tablespoons of sugar. Let stand, stirring occasionally, until the sugar is dissolved and the berries release their juices. (15 minutes)

Recipe View In a chilled bowl, using a hand mixer, beat the heavy cream until soft peaks form. Gradually add the remaining 1 tablespoon of sugar and the vanilla extract, continuing to beat until stiff peaks form. Be careful not to overwhip. (5 minutes)

Recipe View Assemble and Serve: Split each warm shortcake horizontally. Spoon a generous portion of the berry mixture over the bottom half of each shortcake, followed by a dollop of freshly whipped cream. Top with the other half of the shortcake and serve immediately for the ultimate indulgence.