Easy Drop Berry Shortcakes

Heat oven to 400 degrees F. Line a large baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, baking soda, granulated sugar, and salt until thoroughly combined.

Add butter and using your fingertips or a pastry blender, break it into small bits, the largest should be no bigger than a small pea.

In a small bowl, whisk yolks with a splash of cream, then pour rest of cream in and whisk to combine.

Pour into butter-flour mixture and use a rubber spatula to mix and mash it together into one cohesive dough.

Divide dough into 6 large or 8 smaller shortcakes by pressing the dough into a circle and using a knife to divide it into wedges.

Place raw or turbinado sugar in a small bowl. Roll each wedge of shortcake into a ball in your hands and roll it through the sugar, leaving a small area bare.

Place it, bare spot down, on the prepared baking sheet. Repeat with remaining dough wedges.

Bake for 15 minutes, until lightly golden all over. Let cool completely on tray or on a cooling rack.

Mix berries, 2 tablespoons sugar, and lemon juice in a bowl and let macerate.

In a larger bowl, beat cream until soft peaks form. Add sugar to taste.

Carefully split each cooled shortcake with a serrated knife. Spoon berries and their juices over bottom half. Heap generously with whipped cream. Place shortcake lid on top. Eat immediately.