Although the peak season for strawberries is March through August, they're generally available in the supermarket year-round. When buying strawberries, select plump, fresh-looking berries with bright green caps. Avoid berries that are bruised, wet, or mushy. Store strawberries in the refrigerator, loosely covered, for no more than 2 days. Don't wash or remove the caps from the fresh berries until you're ready to use them.
MAKES 8 TO 10 SERVINGS
Use the sweetest, ripest, unblemished strawberries for the filling. Look for medium-sized strawberries because they can be easily piled onto the shortcakes; this way their size does not overshadow the fluffy cake. For an interesting variation, combine the sliced strawberries with coarsely chopped rhubarb for a tangy yet sweet fruit filling.
Ingredients:
FOR THE SHORTCAKE
FOR THE EGG WASH
FOR THE COMPLETED DESSERT
Directions:
Note: This same shortcake recipe can also be used to make a large version of this dessert.
For a large shortcake: