2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon plus 1/4 teaspoon baking powder
6 tablespoons chilled unsalted butter, cut into small cubes or grated into batter
2 hard-boiled egg yolks, pushed through a fine sieve
3/4 cup heavy cream, chilled
2 tablespoons butter, melted
1 tablespoon Rain’s Choice Vanilla Sugar
3 pints fresh strawberries or other berries, washed, hulled, and cut in half or quartered, depending on size
2 tablespoons sugar
1 cup chilled cream
1 tablespoon sugar
1/2 teaspoon Rain’s Choice pure Vanilla Extract
Sift together flour, sugar and baking powder into a bowl. Using your fingers, work the chilled butter into the flour mixture with your fingers until it has the consistency of coarse crumbs. Add the sifted hard-boiled egg yolks and cream; gently mix until the dough just comes together.
Turn the dough onto a lightly floured board and gently knead to make a smooth dough (about two or three turns). Pat down the dough to make a 1-inch-thick round. Using a lightly floured 2 1/2-inch-round cookie cutter, cut out 6 shortcakes. Brush the tops with the melted butter and sprinkle with the reserved tablespoon of vanilla sugar. Place the shortcakes on a plate lined with waxed paper or plastic wrap and refrigerate for an hour.
Heat the oven to 350ºF. Transfer the chilled shortcakes to a parchment-lined baking sheet. Bake on the center rack of the oven for 12 to 15 minutes, until golden and firm to the touch. Remove from the oven and let cool slightly.
While the shortcakes cool, prepare the fruit filling and whipped cream: place the strawberries in a glass bowl and add the sugar. Gently stir and let sit for 1 to 2 minutes.
Whip the cream, sugar, and vanilla together in a medium bowl until the cream just begins to thicken.
Using a fork or serrated knife, cut the shortcakes in half lengthwise. Place the bottom halves on 6 plates and generously spoon the macerated fruit and juices over them. Top with a heaping dollop of lightly whipped sweetened cream. Top with the top halves of the shortcakes.