Scrumptious Strawberry Shortcake

• 2 cups All-purpose Bleached Flour
• 1/2 teaspoons Salt
• 1 Tablespoon Baking Powder
• 12 Tablespoons Sugar (3 For Biscuits, 2 For Sprinkling, 6 For Berries, 1 For Cream)
• 1 stick (8 Tablespoons) Frozen Butter
• 1 whole Egg, Beaten
• 1/2 cups Cold Half-and-Half
• 1 package (16 Ounces) Strawberries, Thawed And Crushed
• 12 ounces, weight Fresh Strawberries, Rinsed, Hulled, And Sliced
• 1 cup Chilled Heavy Cream
• 1 teaspoon Vanilla Extract

1. Adjust oven rack to lower-middle position; heat oven to 425 degrees. Mix flour, salt, baking powder and 3 tablespoons sugar in a medium bowl. Grate frozen butter on the coarse holes of a box grater into dry ingredients; toss to coat.
2. Mix egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball.
3. Turn dough onto work surface; press into a 7 1/2- by 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a baking sheet. Sprinkle dough tops with 2 tablespoons sugar. Bake until golden brown, 12 to 14 minutes. Cool 5 minutes.
4. Mix frozen and fresh berries with 6 tablespoons sugar in a bowl.
5. Beat cream to soft peaks, gradually adding 1 tablespoon of sugar then vanilla.
6. Split each cake. Spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.

allpurpose bleached flour, salt, baking powder, sugar, butter, egg, strawberries, strawberries, vanilla

Taken from tastykitchen.com/recipes/desserts/scrumptious-strawberry-shortcake/ (may not work)