Cut using your hands, or a standing mixer, and mix the butter into the flour mixture until you get lumps of all different sizes – but no bigger than a dime.Slice Salted Kerrygold Butter and solidified browned Kerrygold Butter into 1-2 inch pieces.In a large bowl, whisk together the flour, salt, sugar and baking powder.Pour browned butter into a heat-proof bowl and chill in the refrigerator overnight or until solid.Watch the Kerrygold Salted Butter closely and when it turns a light brown, take it off the heat so as not to burn. In a medium, heavy bottomed saucepan, brown 1 cup Kerrygold Salted Butter (8 ounces / 227g) over low heat.If necessary, lightly rewhip before using. The cream can be whipped up to 2 hours ahead and refrigerated, covered. The strawberries can be macerated up to 2 hours ahead. The biscuits can be baked 10 to 12 hours ahead and reheated in a 350☏ oven before serving. Spoon more berries and cream over each shortcake and serve immediately. Top with a generous dollop of whipped cream and cover each with a biscuit top. It’s OK if some of the berries spill out onto the plate. Spoon about three-quarters of the macerated berries and their juice evenly over the biscuit bottoms. Using a serrated knife, split the warm biscuits in half horizontally and transfer the bottoms to 6 dessert plates.(Use immediately or refrigerate, covered until ready to serve). In a large, chilled metal bowl, whip the heavy cream and sugar to soft peaks with an electric hand mixer.Let the biscuits cool slightly while you whip the cream. Bake, rotating the baking sheet once, until the biscuit tops are lightly browned, 10 to 15 minutes. Lightly brush the biscuit tops with cream (about 1 Tbs.) and sprinkle with the remaining 1 Tbs. Gather the dough scraps, gently knead them together, re-roll, and cut out more biscuits until you have a total of 6. Transfer the rounds to the prepared baking sheet. With a sharp 2 1/2-inch biscuit cutter, press straight down to cut the dough into rounds and lift straight up to remove (don’t twist the cutter or it will seal the sides of the biscuits and interfere with rising). Transfer the dough to a lightly floured surface and roll it into a 3/4 -inch-thick disk. If the dough seems dry and doesn’t form a cohesive mass, work in more cream, 1 tsp. Gather the dough and gently knead it three or four times. Mix with the fork until the dough is evenly moistened and just comes together it will still look a little shaggy. Make a well in the center of the flour mixture and pour in the cream mixture. Using a pastry blender, a fork, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse cornmeal.In a small bowl, beat the egg and heavy cream with a fork. Line a large heavy-duty baking sheet with parchment.Sift the flour, 1/3 cup of the sugar, the baking powder, and baking soda into a large bowl. Position a rack in the center of the oven and heat the oven to 425☏.
Let the berries sit at room temperature for at least 30 minutes.
Taste the berries, adding more sugar if necessary. Slice the remaining berries 1/4 inch thick and stir them into the mashed berries along with the sugar.
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