Rich and Tender Shortcakes with Strawberries and Whipped Cream

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Appears in Cook's Illustrated May/June 1997, America's Test Kitchen TV

For a light, rich, cakelike biscuit, add an egg and use just enough rich milk to bind the dough.

SERVES 6

TIME 1 hour, plus 20 minutes freezing

has video

WHY THIS RECIPE WORKS

When developing our strawberry shortcakes recipe, we decided to go with an egg-enriched biscuit, which, though still very much a biscuit, was finer-textured and more cakelike than other types we'd tried. While we wanted juiciness from the b...

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