Name: Perfect Berry Shortcakes
Yield: 6
Ingredients: All-purpose bleached flour - 2 cups; Salt - ½ teaspoon; Baking powder - 1 tablespoon; Sugar, divided - 5 tablespoons; Butter, frozen - ½ cup; Egg, beaten - 1; Egg white (Optional) - 1; Cold half-and-half - ½ cup; Unsweetened frozen raspberries, blackberries, blueberries or strawberries, thawed and crushed - 1 (16 ounce) package; Fresh raspberries, blackberries or blueberries (rinsed and patted dry), or strawberries (hulled and sliced) - 12 ounces; Sugar, divided - 7 tablespoons; Chilled heavy cream - 1 cup; Vanilla extract - 1 teaspoon

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Ingredients for - Perfect Berry Shortcakes

1. All-purpose bleached flour - 2 cups

2. Salt - ½ teaspoon

3. Baking powder - 1 tablespoon

4. Sugar, divided - 5 tablespoons

5. Butter, frozen - ½ cup

6. Egg, beaten - 1

7. Egg white (Optional) - 1

8. Cold half-and-half - ½ cup

9. Unsweetened frozen raspberries, blackberries, blueberries or strawberries, thawed and crushed - 1 (16 ounce) package

10. Fresh raspberries, blackberries or blueberries (rinsed and patted dry), or strawberries (hulled and sliced) - 12 ounces

11. Sugar, divided - 7 tablespoons

12. Chilled heavy cream - 1 cup

13. Vanilla extract - 1 teaspoon

How to cook deliciously - Perfect Berry Shortcakes

1. Stage

Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.

2. Stage

Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.

3. Stage

Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.

4. Stage

Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.