I walked into the grocery store recently and spotted a huge container of strawberries on sale. It was on!!! Strawberry shortcakes would be a treat. It was 66 degrees outside in April and I was going with the flow. It was the warmest it had been in Chicago since October.
After my recipe search, I chose one from Cook's Illustrated. I was intrigued by the recipe because the biscuit contained an egg. The recipe promised a "light, rich, cake-like biscuit." How could I not try it?
Flour your board.
Flour the biscuit cutter and make your rounds. Place them on a baking sheet and brush with a beaten egg white. Sprinkle with sugar.
Here's my secret. This was a recipe for six. I chose a smaller cutter and made 12 rounds instead. When you have a sweet tooth as big as mine and you live alone, you have to learn how to make desserts work for you. So now when I want something sweet, I can have a full-flavored dessert with a fraction of the calories. I'm all about mini sizes and individual portions.Bake at 425 degrees.
As you bake, you can get started on the berries. After they have been washed and hulled, grab your potato masher and go to work on a third of them.
Slice the remaining berries. Mix the crushed and sliced together. Sprinkle with sugar. I used some Splenda.Let these sit for no more than two hours. They will keep longer than two hours, but the texture will degrade.
I think were ready to bring it all together. Split the biscuit by hand. Add a generous amount of strawberries.
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