All About Shortcakes

Preheat oven to 400 degrees and set a rack in the middle level. For a
large shortcake, butter an 8-inch round pan and line the bottom with
a disk of parchment or wax paper, cut to fit. For individual
shortcakes, line a cookie sheet with parchment or foil. For the
dough, combine dry ingredients in a mixing bowl and stir well to mix.
Add butter and rub in finely with fingertips, until mixture resembles
coarse meal. Beat together egg and cream and stir into flour and
butter mixture to make a soft dough. For large shortcake, spread the
dough evenly in the prepared pan. For individual shortcakes, place
dough on a floured surface and fold over on itself 3 or 4 times. Pat
out dough about 1/2-inch thick. Cut out individual biscuits with a 2
2/3-inch cutter. Sprinkle top(s) of shortcake(s) with sugar. Bake
about 25 minutes for large one, or until a knife or skewer inserted
in center emerges clean. Bake individuals about 15 minutes. Cool the
biscuit(s) on a rack. For the whipped cream, combine all ingredients
and whip by hand or by machine until cream holds soft peaks. Set
aside refrigerated until needed. To assemble shortcake(s) split
biscuit(s) horizontally and place large one on a platter and
individual ones on dessert plates. Spoon filling on bottom of large
shortcake or divide among bottoms on individual ones. Top with
whipped cream and biscuit top(s). This recipe yields 6 to 8 servings.

SHORTCAKE FILLINGS

Strawberry: 3 cups sliced strawberries mixed with 1/4 cup sugar and 1
teaspoon lemon juice.

Raspberry: Substitute raspberries for strawberries, above.

Blueberry: Bring 1 cup blueberries to a simmer in a saucepan over low
heat with 1/4 cup sugar and 1 teaspoon lemon juice. Remove from heat,
cool and add 2 cups blueberries and 1/2 teaspoon cinnamon.

Peach: Substitute sliced peaches for blueberries, above. Omit
cinnamon and add a pinch of nutmeg.