• Preheat oven to 425 F. Spray or grease a baking sheet, or cover with parchment paper. Your choice!

  In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. Cut the stick of butter into small pieces and add to dries. Using fingertips or a pastry cutter, cut butter into dries until butter is blended in crumbly.

  In a large glass measuring cup or a small bowl, beat egg with cream and sour milk, and stir wet mixture into dries with a large fork until well-blended. Gather it into a large ball and turn out onto a floured cutting board. Roll out until about ¾ inches thick. Cut into 12 round biscuits with a biscuit cutter. Dip cutter into flour as needed to keep from sticking. 

  Place biscuits onto the prepared baking sheet and bake for approximately 12-14 minutes, or until golden brown on top. Remove from oven and cool on a cooling rack until ready to use. Can be prepared a day or two ahead.

Raspberry Coulis

• 1. Make a simple syrup by whisking the sugar and water together in a small pot. Bring the mixture to a boil and continue on a low boil until the sugar is dissolved and the mixture is slightly thickened. Remove from heat.
  
• Meanwhile, place rinsed raspberries into the food processor. Pour warm simple syrup over the berries and process until smooth.
• Strain the mixture through a mesh sieve to eliminate the seeds, pressing down through the sieve with the back of a spoon. Use a rubber spatula to scrape the strained sauce into the receptacle bowl. The mixture will cool down through the straining process. Pour into a container with a tight-fitting lid and set aside if using soon, or refrigerate until ready to serve.

Dark Chocolate Sauce

• Heat all ingredients in a saucepan over medium-low heat, until chocolate is melted. Bring to a low boil for about one minute, stirring all the while and whisk until smooth with a wire whisk. 
  
• Slice shortcakes in half horizontally. Layer sliced strawberries over the bottom half of the shortcake. Drop a spoonful of whipped cream over the berries. Place the top of the shortcake over the whipped cream. Spoon more whipped cream on top of the shortcake top and then drizzle dark chocolate sauce and raspberry coulis over the top. 

  Garnish with a strawberry half or slice.