Scrumptious Strawberry Shortcake

Recipe View Preheat the oven to 350°F (175°C). (5 minutes)

Recipe View In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and cream of tartar until well combined. (2 minutes)

Recipe View Using a pastry blender or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs. (5 minutes)

Recipe View Stir in the heavy cream and beaten egg until just incorporated. Be careful not to overmix. (2 minutes)

Recipe View Turn the dough out onto a lightly floured surface and gently knead for about 2 minutes to bring it together. (2 minutes)

Recipe View Press the dough into a 1/2-inch-thick sheet. Cut into squares or rounds using a biscuit cutter and place on ungreased baking sheets. (5 minutes)

Recipe View Bake in the preheated oven until golden brown, approximately 20 minutes. Let the shortcakes cool on a wire rack. (25 minutes)

Recipe View While the shortcakes are baking, place the sliced strawberries in a medium bowl. Sprinkle with 3 tablespoons of sugar and gently stir to coat evenly. Allow the strawberries to macerate, releasing their juices, while the shortcakes cool. (25 minutes)

Recipe View Once the shortcakes have cooled, split them in half horizontally. Spoon the sugared strawberries and their luscious juices over the bottom halves. Top with whipped cream or vanilla ice cream and the top halves of the shortcakes. Serve immediately and enjoy! (5 minutes)