- 2 Cups (500ml) all-purpose flour
- 2 teaspoons (10ml) baking powder
- ½ teaspoon (2ml) baking soda
- 3 Tablespoons (45ml) granulated sugar
- 1/4 teaspoon (1ml ) salt
- 1 Cup (250ml) cold buttermilk plus more for brushing
- ½ cup (125ml) unsalted butter, melted and cooled slightly
- 3 Tablespoons (45ml) coarse sugar
- 540ml can ED Smith Strawberry Pie filling, divided
- 2 Cups (500ml) heavy cream
- 1-540ml can ED Smith Strawberry Pie Filling
- Preheat oven to 350ºF (170ºC).
- Line a large baking sheet with parchment.
For the shortcakes:
- In a large bowl, whisk flour, baking powder, baking soda, granulated sugar and salt to combine.
- In a separate bowl, combine cold buttermilk and melted butter, stirring gently to form small clumps.
- Add buttermilk mixture to dry ingredients with a fork until just combined.
- Grease a 1/3 cup (75ml) dry measuring cup. Fill the cup then invert dropping the shortcake dough onto prepared baking sheet, 2- inches apart.
- Brush tops with buttermilk and sprinkle tops with coarse sugar.
- Place in the oven and bake 12-15 minutes or until golden on top.
For the topping/filling:
- While shortcakes are cooling, whip all the heavy cream into stiff peaks (2-3 minutes).
- Split each biscuit in half, horizontally and place the bottoms on separate plates.
- Spoon ¼ Cup (60ml) E.D. Smith Strawberry Pie filling on each shortcake bottom.
- Top with whipped cream and the remaining shortcake tops.
- If you have any pie filling left over, try spooning a small amount on each plate before placing shortcakes on top.
- If you prefer a sweeter result, add sugar to taste while whipping cream.