The Perfect Strawberry Shortcake

Prepare Shortcakes: Preheat oven to 425 degrees F. In bowl, combine flour, baking powder, baking soda, salt, and 1/3 cup sugar. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. With fork, beat egg yolk with buttermilk; stir into flour mixture just until dough leaves side of bowl. On floured surface, with floured hands, knead dough 6 to 8 times to combine; pat to 3/4-inch thickness With floured 3-inch biscuit cutter, cut out shortcakes; place 1 inch apart on ungreased large cookie sheet. Press trimmings together; cut to make 8 biscuits in all. With fork, beat egg white. With pastry brush, glaze tops of shortcakes with egg white; sprinkle with remaining sugar. Bake 15 to 20 minutes or until golden. Cool on wire rack. Prepare Sugared Strawberries: Hull strawberries, then slice. In large bowl, stir strawberries, sugar, and 1 tablespoon water. Let stand 15 minutes or refrigerate up to 4 hours. Prepare Whipped Cream: In medium bowl, beat cream, sugar, and vanilla until stiff peaks form. Split each shortcake. Place bottom halves on 8 plates. Layer berries and cream over shortcake bottoms; replace tops. Dollop with cream and berries.