This Strawberry Shortcake is the perfect Canada Day dessert since our strawberries will be at their peak of freshness. A simple short cake and whipped cream to accompany so as not to detract from the strawberry!
I like a good short cake base. A sponge cake just doesn’t cut it for me. I also don’t add any sugar to the berries. Sugar is used to help extract a bit of juice from the berries but when the berries are fresh they just don’t need added sugar.
I don’t add sugar to the whip cream either.. doesn’t need it! Just a touch of vanilla!
Have I convinced you this is good for you yet? Well.. nice try eh?
You can fancy this up a bit by putting a teaspoon of Amaretto while whipping the cream if you like.
And..if you look carefully… that berry on the top is a maple leaf shape…thanks to some hefty berries and a tiny cookie cutter!
Preheat oven to 375 degrees.
In a food processor pulse flour, baking powder, sugar and salt to mix. Add butter and pulse until it is pea-sized.
Whisk cream and eggs together and pour over flour mix. Pulse until it forms a ball. 20-30 pulses.
Divide into 6 equal portions and drop onto a baking sheet (or drop from a measuring cup).
Bake about 25 minutes until golden brown. Check for doneness until a tooth pick in the center of the biscuit comes out clean.
Allow to cool before cutting horizontally in half.
Clean and slice berries. Allow them to sit at room temperature at least 30 minutes. (Can be more). You will get some juice forming but not much.
Beat whipping cream with vanilla until it forms soft peaks.
Slice cool biscuits horizontally in half. Mound some cream on the bottom half and about 3/4 cup of berries. Add the top of the biscuits, top with more cream and another 1/4 cup of berries.
Serve at room temperature for best flavour.