Ingredients:
21.2 cups all-purpose flour
1tbsp baking powder
1.2tsp baking soda
1.2tsp salt
2.3 cups sugar
1.2 cup cold butter, cut up small
1 large egg, separated
1 cup chhaach (buttermilk)
1kg (8 cups) strawberries
1 cup heavy or whipping cream
1tsp vanilla essence

Method:
1. Preheat oven to 215oC (425‹F). Mix flour, baking powder and soda, salt, 1.3 cup sugar. Cut in butter.
2. Beat yolk with chhaach; stir into flour mix till dough comes together.
3. On floured surface knead dough well; pat down to 3.4-inch thickness.
4. Cut out rounds with cookie cutter; place 1 inch apart on ungreased cookie sheet. Collect trimmings and repeat to make 8 biscuits in all.
5. Brush on beaten egg white. Sprinkle with sugar. Bake 15-20 minutes, or till golden. Cool on wire rack.
6. Hull and slice strawberries. Stir in 2 tablespoons sugar and 1 tablespoon water. Let stand 15 minutes.
7. Beat together cream, 2 tablespoons sugar and vanilla till stiff peaks form.
8. Split shortcakes. Layer strawberries and cream over bottom halves; replace tops. Dollop with cream and berries.

>> Each serving: 480 Calories; 7g protein; 58g carbohydrate; 25g fat (15 g saturated); 4g fibre; 102mg cholesterol; 550mg sodium.