1C Light Brown Sugar
2t Baking Soda
1 1/4C Butter
1 Lg Egg
2 Cups Whipping Cream (Whip 1 C of it)
1 lb Fresh Strawberries
Preheat the oven to 400°. Grease cookie pan. Mix flour with 1/4 cup brown sugar, the baking powder and salt. Using an pastry cutter, cut ¾ C butter into flour until crumbly
In a small bowl, whisk together the egg and 1/2 cup unwhipped heavy cream. Add the liquid to the dry and mix until just combined. Pat the dough out until about 1 inch thick on the prepared baking sheet and cut into 6 equal pieces. Place the pieces 1 inch apart and bake until lightly golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let cool on a rack.
In a small saucepan, combine the remaining ½ C butter with the remaining 1/2 C unwhipped heavy cream and the remaining 3/4C brown sugar and cook over medium-low heat, stirring occasionally, until the sugar dissolves. Increase the heat to medium-high and simmer the toffee sauce until thickened, about 5 minutes. Cool until just warm.
Meanwhile slice strawberries and whip cream.
To serve, splice each shortcake in half and layer the bottom halves with the, Strawberries, toffee sauce and whipped cream. Cover with the shortcake tops and drizzle more toffee sauce .
Note: Make sure the toffeesauce and the short cake arn't too hot or the whip cream melts it all falls apart.