Strawberry Shortcake

1. FOR THE FRUIT Crust 3 cups strawberries in large bowl with potato masher. Slice remaining 5 cups berries. Stir sliced berries and sugar into crushed berries. Set aside util sugar has dissolved and berries are juicy, at least 30 minutes or up to 2 hours.

2. FOR THE BISCUITS Adjust oven rack to lower-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper. Pulse flour, 3 Tbsp sugar, baking powder and salt in food processor until combined. Scatter butter pieces over top and pulse until mixture resembles coarse meal, about 15-pulses. Transfer mixture to large bowl.

3. Whisk half-and-half and whole egg together in bowl, then stir into flour mixture until large clumps form. Turn out onto lightly-floured counter and knead lightly until dough comes together (do not overwork dough).

4. Pat dough into 9 by 6-inch rectangle, about 3/4 inch thick. Using floured 2 3/4-inch biscuit cutter, cut out 6 dough rounds. (I just use a knife and cut it into 6 equal squares so I dont waste any dough.) Arrange biscuits on prepared sheet, spaced about 1 1/2 inches apart. Brush tops with egg white and sprinkle evenly with remaining 2 Tbsp sugar. (Unbaked biscuits can be refrigerated, covered with plastic wrap for up to 2 hours.)

5. Bake until biscuits are bolden brown, 12 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack and let biscuits cool, about 10 minutes. (Cooled biscuits can be stored at room temperature for up to 1 day. Before assembling, reheat in 350-degree over for 3 to 5 minutes.)

6. FOR THE WHIPPED CREAM Using standard mixer fitted with whisk, whip cream, sugar, and vanilla on medium-low speed until frothy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.

7. To assemble, split each biscuit in half and place bottoms on individual plates. Spoon portion of berries over each bottom, dollop with whipped cream, and cap with biscuit tops. Serve immediately.