1. To make filling, combine sliced berries and sugar and allow to macerate,
covered, in the refrigerator for several hours before serving. Whip cream
with sugar and vanilla, cover and refrigerate.
2. For the shortcake, preheat oven to 450 degrees and set a rack in
the middle level.
3. Combine flour and sugar in bowl of a food processor outfitted with
the metal blade and pulse several times to mix. Cut butter into 8 pieces
and add. Pulse 12 to 15 times to reduce to fine crumbs. Whisk egg and
cream together and add. Pulse several times to mix. At this point the
dough will be very soft. Scrape dough into prepared pan and smooth top.
Bake until well colored and firm, about 15 to 20 minutes. Invert from
pan to a rack to cool.
4. To assemble, split shortcake and place one round on a platter. Top
with half the berries and half the cream. Place second layer of shortcake
on top of cream and repeat with remaining berries and cream. Serve immediately.
