Preparation:

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.