Strawberry Shortcakes

Fruit:

8 Cups of Strawberries
6 Tablespoon sugar

Shortcakes:
2 cups all purpose flour, plus extra to work on the surface
5 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoon butter (1 stick), cut into 1/2 inch pieces, chilled
1/2 cup plus 1 tablespoon half and half or milk
1 large egg (lightly beaten)
1 large egg white (lightly beaten)

Whipped cream

Direction:
For the Fruit: Crush 3 cups of strawberry with potato masher. Slice the remaining 5 cups and stir them to the crush berries along with sugar. Let them sit in the room temperature for at least 30 minutes for the sugar to dissolve.

For the shortcake:
Heat oven to 425 degrees. Line baking sheet with parchment paper. Pulse flour,baking powder, salt, 3 tablespoon of sugar in a food processor until combined. Sprinkle butter pieces over the flour mixture, pulse until the mixture resembles coarse meal, about 15 pulses. Transfer the mixture to a large bowl.
Whisk the half and half and lightly beaten whole egg together in a small bowl, then stir to flour mixture with rubber spatula until large clumps form. Turn dough to a lightly flour surface and knead lightly until it comes together.
Use fingertip to pat dough into 3/4 inch thick. Do not overwork dough.Using 2 3/4-inch biscuit cutter, cut out 6 dough rounds. Place them on the baking sheet spaced about 1 1/2 inch apart. Brush the top with egg whites and sprinkle with the remaining 2 tablespoon of sugar.
Bake for 12-14 minutes until golden brown. Transferto wire rack,let it cool for 10 minutes.

To assemble:
When the shortcakes have cooled slightly, split them in half horizontally (with your hand). Put them together as per shown on the pic above.