Strawberry Shortcakes

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.3 cup butter chilled cut into small pieces
• 1  egg yolk slightly beaten
• 2.5 cups flour all-purpose
• 0.3 cup granulated sugar 
• 0.3 cup granulated sugar 
• 1 cup milk 
• 0.3 teaspoon salt 
• 20 oz strawberries frozen organic thawed cascadian farm® (do not drain)
• 1 teaspoon sugar 
• 0.8 cup whipping cream 

Equipment

• bowl
• baking sheet
• oven
• blender
• hand mixer

Directions

1. Heat oven to 400F. In large bowl, mix strawberries (with juices) and 1/4 cup sugar; set aside.
2. In medium bowl, cut butter into flour, 1/3 cup sugar, the baking powder and salt, using pastry blender or 2 forks, until mixture looks like coarse crumbs. Stir in milk.
3. Place on lightly floured surface; knead 5 to 7 times or until dough forms. Pat dough 1/2 inch thick; cut out 12 rounds with 2 1/2-inch round cutter.
4. Place on ungreased cookie sheet.
5. Brush egg yolk over rounds; sprinkle with 1 teaspoon sugar.
6. Bake 12 to 15 minutes or until golden brown. Cool 15 minutes.
7. In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Split shortcakes in half horizontally. Spoon strawberries between halves and over tops. Top with whipped cream and additional strawberries.