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This recipe is a family favorite and a recent contest by Driscoll’s Berries inspired me to share it with you.  The drop biscuit method adds a nice crunch to the shortcake that compliments the sweet strawberries and whip cream. #Driscollsberry @strawshort

For the Shortcakes

3 1/2 cups all-purpose flour

1/2 cup plus 2 tablespoon sugar (divided use)

4  teaspoons baking powder

1 teaspoon salt

2 sticks chilled unsalted butter, cut into small cubes

2 large egg

2/3 cup plus 2 tablespoon buttermilk (divided use)

3 teaspoons pure vanilla extract

 For the Topping

2 quart strawberries, hulled

3 cups heavy (whipping) cream

2 tablespoons of sugar


Turn on the oven to 400 degrees. Measure the flour, 1/2 cup of the sugar, the baking powder and the salt into a food processor. Scatter the chilled butter evenly over dry ingredients.

Pulse the processor 10 to 12 times (1-second pulses) until the butter is in tiny bits.

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Add the egg, buttermilk and vanilla. Pulse until the soft dough just comes together and is a drop biscuit consistency.

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The dough will be very moist.  Scoop dough with serving spoon until you have a small fist size amount and drop dough onto a rimmed baking sheet lined with parchment. Dough should yield 12 -14 shortcakes.

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Brush tops with the remaining 2 tablespoon of buttermilk, then sprinkle with the remaining 2 tablespoons sugar.

Bake for about 18 minutes, until the biscuits are lightly browned. Cool.

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Thinly slice the strawberries and scoop into a medium bowl.

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In separate  chilled bowl,  beat the cream with electric mixer and remaining 2 tablespoons sugar (using the whisk attachment if available) until the cream holds soft peaks. Just before serving split each biscuit as you would a bagel. Top the bottom layer with a generous dollop of whipped cream, spoon on a portion of the strawberries on bottom layer then set top in place.  Garnish with additional whip cream and strawberries.

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Strawberries may be mixed with a few tablespoons of sugar for a juicer consistency if desired.