Rich and Tender Shortcakes with Strawberries and Whipped Cream
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 berries in our shortcakes recipe, we didn't want juice only—that is, entirely crushed berries. But neither did we want dry chunks of fruit falling off the biscuit and onto the plate. Our solution was a compromise: Preserve the shape of some berries by quartering them and release the juice of the others by mashing them.