Directions

• Prepare the strawberries
• Slice the strawberries 1/4 inch thick and stir the 2 Tablespoons of sugar in them. Taste the berries, adding more sugar if necessary. Let the berries sit at room temperature for at least 30 minutes.
• Make the biscuits
• Position a rack in the center of the oven and heat the oven to 425°F. Line a large baking sheet with parchment.
• Place the flour, the 1/3 cup of sugar, the baking powder, and baking soda into a large bowl. Stir in the salt. Using a pastry blender, a fork, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse cornmeal.
• In a small bowl, beat the egg and sour cream with a fork. Make a well in the center of the flour mixture and pour in the cream mixture. Mix with the fork until the dough is evenly moistened and just comes together. If the dough seems dry and doesn’t form a cohesive mass, add some heavy cream, 1 tsp. at a time.
• Transfer the dough to a lightly floured surface and shape it into a 3/4 -inch-thick disk. With a 2 1/2-inch biscuit cutter, press straight down to cut the dough into rounds and lift straight up to remove (don’t twist the cutter or it will seal the sides of the biscuits and interfere with rising).
• Transfer the rounds to the prepared baking sheet. Gather the dough scraps, gently press them together, and cut out more biscuits until you have a total of 6.
• Place the baking sheet in the freezer for 30 minutes. Lightly brush the biscuit tops with cream (about 1 Tbs.) and sprinkle with the Demerara sugar. Bake, rotating the baking sheet once, until the biscuit tops are lightly browned, 20 to 25 minutes. Let the biscuits cool slightly while you whip the cream.
• Whip the cream
• In a large metal bowl whip the heavy cream and confectioners’ sugar to soft peaks with an electric hand mixer. (Use immediately or refrigerate, covered until ready to serve).
• Assemble the shortcakes
• Using a serrated knife, split the warm biscuits in half horizontally and transfer the bottoms to 6 dessert plates. Spoon about three-quarters of the macerated berries and their juice evenly over the biscuit bottoms. Cover each with a biscuit top. Spoon a generous dollop of whipped cream next to the shortcake and serve immediately.

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