Flour 2 3/4-inch biscuit cutter and cut 6 dough rounds. Gather the scraps together and cut out 2 to 4 more biscuits.
Place the biscuits 1 inch apart on a small baking sheet; brush dough tops with egg white and sprinkle evenly with a good coating of sugar.
Bake until golden brown, 12 minutes. Place baking sheet on wire rack to cool.
Carefully turn the biscuit on its side and find a natural crack. Insert a knife, wiggling gently and then carefully open with your hands.
Pile the bottom biscuit with berries and whipped cream, topping with the lid of the biscuit.
For the Strawberries
At least 30 minutes before serving, using your pastry cutter or a fork, smash 1/4-1/3 of the strawberries. Stir in the sugar and remaining berries. Set aside to allow the syrup to form. Do not refrigerate as it will stunt the juices from flowing.
For the Whipped Cream
Using a chilled glass bowl, beat the cream until soft peaks form. Add the powdered sugar and vanilla and beat again until perfect peaks stand, but do not over beat or you will make butter.
The biscuit dough can be prepared ahead of time. Cut it out using a biscuit cutter, but do not brush with egg white and sugar up to 12 hours ahead of time. Just set the dough in the fridge, covered with a towel.
Carrian's Obsession Strawberry Shortcake
Amount Per Serving (1 g)
Calories 486Calories from Fat 261
% Daily Value*
Saturated Fat 18g113%
Trans Fat 1g
Polyunsaturated Fat 10g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Over 100 Easter Recipes for Spring, Over 100 Favorite Fruit Dessert Recipes