Strawberry Shortcakes


  • 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

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  1. Preheat oven to 350ºF (170ºC).
  2. Line a large baking sheet with parchment.

For the shortcakes:

  1. In a large bowl, whisk flour, baking powder, baking soda, granulated sugar and salt to combine.
  2. In a separate bowl, combine cold buttermilk and melted butter, stirring gently to form small clumps.
  3. Add buttermilk mixture to dry ingredients with a fork until just combined.
  4. 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.
  5. Brush tops with buttermilk and sprinkle tops with coarse sugar.
  6. Place in the oven and bake 12-15 minutes or until golden on top.

For the topping/filling:

  1. While shortcakes are cooling, whip all the heavy cream into stiff peaks (2-3 minutes).
  2. Split each biscuit in half, horizontally and place the bottoms on separate plates.
  3. Spoon ¼ Cup (60ml) E.D. Smith Strawberry Pie filling on each shortcake bottom.
  4. 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.