Strawberry shortcake

Strawberry shortcake is one of the best treats on offer. This seasonal treat is always a crowd pleaser.

Strawberries

1. Wash and stem strawberries, place them whole into the jar. Pour on some sugar when jar is half full. Continue to fill jar until full.
2. Tightly close lid and shake vigorously until the contents have reduced by half.
3. Refill jar with strawberries and add sugar, close lid and shake. Repeat until all the strawberries have been used, or there is no more room in the jar.
4. Place in fridge and allow to sit for at least 30 minutes before using. Chilling them overnight is preferable.

Shortcake

1. Adjust the oven rack to the lower-middle, and heat oven to 425° F.
2. Mix the dry ingredients, and only 3 tablespoons of the sugar in a food processor.
3. Cut in with the butter using five 1-second pulses. Continue cutting butter until the flour is a pale yellow in color and reminds you of course corn meal. The butter should be no larger than small peas, this could take four more 1-second pulses. Turn out into a large bowl
4. Mix the beaten egg and the milk, pour into the flour mix. Use a rubber spatula to combine until large clumps form.
5. Turn out onto a flour surface. Knead lightly until it comes together. Pat dough using only the tips of your fingers.
6. Form into a 9x6-inch rectangle that is 3/4-inch thick. Be cautious not to overwork the dough. Flour a 2 3/4-inch biscuit cutter, and cut dough into 6 rounds.
7. Place these rounds 1 inch apart on a baking. Brush the tops with the egg white and sprinkle with the remaining sugar.
8. Bake until the cakes are golden brown in color. This can take 12-14 minutes. Cool.
9. Once cooled, arrange strawberries and cream, if using it, on top of the shortcakes.