- 1 (10 ounce) package Cascadian Farm® frozen organic strawberries, thawed
- 1/2 cup sugar
- 1/3 cup butter, chilled and cut into small pieces
- 2 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg yolk, lightly beaten
- 1 tablespoon milk
- 1 teaspoon sugar
- 1/2 cup whipping (heavy) cream
- Heat oven to 400 degrees F. Stir together strawberries and 1/2 cup sugar; set aside.
- Meanwhile, cut butter into flour, 1/3 cup sugar, the baking powder, cinnamon and salt in medium bowl, using pastry blender or 2 forks until mixture looks like coarse meal. Stir in 1 cup milk.
- Place dough on lightly floured surface; knead 5 to 7 times or until dough forms. Pat dough 1/2-inch thick; cut out 12 circles with 2 1/2-inch round cutter. Place on ungreased cookie sheet. Stir together egg yolk and 1 tablespoon milk. Brush over circles; sprinkle with 1 teaspoon sugar.
- Bake 12 to 15 minutes or until golden brown. Cool 15 minutes.
- Beat whipping cream in chilled small bowl with electric mixer on high speed until soft peaks form. Split shortcakes in half crosswise. Spoon strawberries between halves and over tops. Top with whipped cream and additional strawberries.