Individual Strawberry Sour Cream Shortcakes

Sour Cream Biscuits: In large bowl, whisk together flour, half of the sugar, baking powder, baking soda and salt. With pastry blender or 2 knives, cut in butter until crumbly.

In separate bowl, whisk together egg and sour cream. Scrape over dry ingredients; with fork, toss together until mixture forms ragged dough. Turn out onto lightly floured surface. Knead about 10 times to form smooth dough.

Pat into circle about 1 inch (2.5 cm) thick. Using floured 2-1/2-inch (7 cm) cutter, cut out 8 biscuits, rerolling scraps. (You may have enough for an extra biscuit for the baker.)

Transfer to parchment paper-lined or lightly floured baking sheet. Brush tops with whipping cream and sprinkle with remaining sugar. Bake in centre of 450°F (230°C) oven until golden and puffed, about 12 minutes. Transfer to rack and let cool. (Make-ahead: Let stand on rack for up to 4 hours.)

Meanwhile, mix strawberries with sugar. Cover and let stand at room temperature until juices form, about 20 minutes. (Make-ahead: Let stand for up to 2 hours.)

Whip cream. For each shortcake, split biscuit in half; place bottom half on dessert plate. Spoon about 1/3 cup (75 mL) sliced berries and juices over biscuit. Top with generous dollop of whipped cream, then biscuit top. Garnish with whole berry.