Strawberry Banana Shortcakes

In a small bowl, mash the bananas with a fork. Add the heavy cream, vanilla, and egg. Whisk until combined and set aside.

In a large bowl, whisk together the flour, salt, baking powder and soda, and brown sugar. 

Using a cheese grater, grate your cold butter into the dry mixture. Stop every few tablespoons you grate and toss the butter in the dry mixture so it doesn't all stick together. 

Add your wet ingredients to your dry ingredients. Using a spatula fold until combined and do not over mix! It only takes twenty to thirty seconds.

Pour the dough onto your prepared cookie sheet. Mold it with your hands into a large, two inch thick rectangle. The dough will be sticky.

Place in the freezer for twenty minutes.

Using a sharp knife, press downward and cut your shortcakes into eight equal squares. At this point since they are easy to handle I like to pick them up and space them apart from each other (one inch between them). 

Place your shortcakes back in the freezer for ten more minutes.

Preheat oven to 375° F (191° C) and center the oven wrack.

To prevent burnt bottoms place an empty baking sheet on the wrack below the shortcakes.  Bake for 20 - 25 minutes or until the edges are golden brown. Place on a cooling rack until room temperature.

Add the meringue powder and powdered sugar, continue to whisk until stiff peaks.