Preheat oven to 375°F. Lightly butter a shallow cupcake pan.
Sift the flour, baking powder, sugar and Kosher salt into a bowl and stir until well incorporated.
In the bowl of a stand mixer fitted with the paddle attachment add flour mixture and the shredded cold butter, mix until the ingredients resemble crumbs. Then, add the heavy cream and egg yolk; DO NOT OVER-MIX. Mix until ingredients are combined.
Turn the dough out onto a floured surface and roll out, again do this gently and do not overwork the dough. Fill the holes of a standard cupcake pan halfway with dough.
Brush with the melted butter and sprinkle with the sugar. Bake in the center of the oven for 12 to 15 minutes, until the shortcakes are golden brown and firm to the touch.
1/2 cup Fresh Strawberries with the green tops removed and cut into slices
In a sauce pan over med-high heat combine water, sugar and sliced strawberries.
Using the a fork break apart strawberries to release juices.
When the mixture begins to boil allow it to continue for two minutes, then reduce heat to low and simmer for 3 minutes. Remove from heat.
Pour the strawberry simple syrup into a Mason jar glass with a lid and refrigerate until cool.
Strawberry & Peach Spritzer
1½ ounces Svedka Peach Vodka
2 ounces Strawberry Simple Syrup
2 ounces Club Soda
In a cocktail shaker add peach vodka, strawberry simple syrup and club soda and stir vigorously with a cocktail stirrer. Note: Because of the carbonation in the club soda do not shake the cocktail mixture.
Pour into a champagne flute filled with crushed ice.