I am making individual strawberry shortcakes for 60 for a party.
The recipe that I prefer is from The Best Recipe American Classics, a Cook's Illustrated book from
2002. The recipe is on page 394, and is a standard biscuit recipe, but adds a beaten egg to the liquid, which is
Half and Half. I have made these shortcakes, and they are lovely. The recipe includes instructions for the option of holding the cut out shortcakes, on the baking sheet, in the refrigerator for "up to 2 hours" before baking. Do you think I could freeze them at this point, then thaw in the fridge, then bake. It would be nice to get the mixing and cutting done ahead, and just have to bake them on the day of the party. Any thoughts, please? Thank you.