Fourth of July Strawberry Shortcake with Local Berries – Cairnspring Mills

Ingredients

• ½ cup (112g) unsalted butter, frozen and grated
• 2⅓ cups (324g) Trailblazer flour
• ⅔ cup (56g) powdered milk
• ⅓ cup (64g) granulated sugar
• 1 tablespoon (14g) baking powder
• 3/4 teaspoon (5g) salt
• 1 cup (225g) buttermilk, cold
• ¼ cup (60g) whipping cream, cold
• 1 egg white, lightly beaten
• Coarse sparkle sugar, to top the egg white-washed biscuits
• 6 cups (2¼) pounds fresh local strawberries, hulled and quartered
• 4 tablespoons (50g) sugar
• 1 cup (225g) whipping cream, cold
• 1½ tablespoons (12g) sifted confectioners sugar
• 1 teaspoon (4g) vanilla extract