MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
       Title: Strawberry Shortcake
  Categories: Desserts, Fruits
       Yield: 6 Servings
       3 pt Strawberries
       6 T  Sugar
       2 c  All-purpose bleached flour
     1/2 ts Salt
       1 T  Baking powder
       3 T  Sugar
       8 T  Frozen, unsalted butter
       1    Egg, beaten
     1/2 c  Half & half, plus 1 Tbs
       1    Egg white, lightly beaten
       2 T  Sugar for sprinkling
   Crush one pint and quarter the other two pints. Mix crushed &
   quartered berries with sugar in medium bowl; set aside while
   preparing biscuits.
   Adjust oven rack to lower middle position; heat oven to 425 degrees.
   Mix flour, salt, baking powder, and 3 tablespoons sugar in medium
   bowl.  Using large holes of box grater, grate butter into dry
   ingredients (instead of cutting it in!!).  Toss butter with flour to
   coat.  Finish cutting in butter (much easier after being grated in).
   Most of the butter pieces should be the size of split peas.
   Mix beaten egg with half and half; pour into flour mixture.  Toss with
   fork until large clumps form.  Turn mixture onto floured work surface
   and lightly knead until it comes together.
   Pat dough into 9 by 6 inch rectangle, 3/4 inch thick.  Flour 2 3/4
   inch biscuit cutter; cut 6 dough rounds.  Place one inch apart on
   small baking sheet; brush dough tops with egg white and sprinkle with
   remaining sugar. (Can be covered and refrigerated up to 2 hours
   before baking.)  Bake until golden brown, 12 to 14 minutes.  Place
   baking sheet on wire rack; cool cakes until warm, about 10 minutes.
   Split each cake crosswise; spoon a portion of berries and a dollop of
   whipped cream over each cake bottom.  Cap with cake top and serve
   From Cook’s Illustrated, May/June 1997 Issue.