Strawberry Shortcake- Carolyn

• 4 pints fresh strawberries, hulled and halved
• 1/4 C lemon juice
• 1/2 C plus 1/3 C sugar
• 4 C all-purpose flour
• 4 1/2 t baking powder
• 1/1/2 t salt
• 12 T butter, chilled and cut into small pieces
• 2 C plus 4 T cream
• 1 lg egg yolk
• 2 T turbinado sugar

1. 1. Macerate strawberries, stir in lemon juice and 1/2 C sugar. Let stand 1 hr.
2. 2. In a large bowl, whisk together remaining 1/3 C sugar, flour, baking powder, and salt.
3. 3. Cut butter into dry ingredients in a food processor until it resembles coarse meal.
4. 4. Add 2 C plus 2 T cream. Mix until dough just comes together.
5. 5. Transfer to a lightly floured surface; pat into a 1 inch (not less) square. Cut out 9 large or 25 small rounds and put on a parchment covered baking sheet.
6. 6. Preheat oven to 400. Whisk together remaining 2T cream and yolk. Brush top of rounds and sprinkle with sugar. Bake until golden brown, 12-15 min or so.

fresh strawberries, lemon juice, sugar, flour, baking powder, salt, t, t cream, egg yolk, turbinado sugar

Taken from www.epicurious.com/recipes/member/views/strawberry-shortcake-carolyn-52396231 (may not work)