Strawberry Shortcake

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!

Strawberry Shortcake

Author: Carolyn Hetke

5 from 1 vote

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Cuisine: American

Prep Time: 20 minutes mins

Cook Time: 25 minutes mins

Total Time: 1 hour hr 15 minutes mins

Servings: 6 servings

Ingredients

Shortcake

• ▢ 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

Toppings

• ▢ 6 cups fresh strawberries hulled and sliced
• ▢ 2 cups 35% whipping cream
• ▢ 1 teaspoon vanilla

Instructions

• 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.

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