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Servings Per Recipe: 8
Amount Per Serving
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Mix the dry ingredients. Sprinkle the butter over the flour mixture. Use a pastry cutter to cut the butter into pieces about the size of small peas.
Add the egg and buttermilk. Stir the mixture together with a rubber spatula. If you see a lot of loose flour on the bottom of the bowl, add 1 or 2 tablespoons more of buttermilk and mix again.
Divide the dough into balls, a half-cup each, all the same size. Flatten into disks.
Brush the disks with buttermilk and sprinkle with turbinado sugar. Bake until pale brown.
Slice the shortcakes crosswise in half.
Put the bottom halves of the shortcakes on a platter or on individual plates and arrange sliced strawberries over each half.
Dollop the strawberries with whipped cream and put on the lids.
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