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!
- 3 cups all purpose flour
- 4 tsps baking powder
- ½ cup sugar
- ¾ teaspoon salt
- 12 Tbsps cold unsalted butter
- ½ cup cream
- 2 eggs
- 6 cups fresh strawberries hulled and sliced
- 2 cups 35% whipping cream
- 1 teaspoon vanilla
- 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 ¾ cup of berries. Add the top of the biscuits, top with more cream and another ¼ cup of berries.
- Serve at room temperature for best flavour.