Celebrate Summer With This Strawberry Shortcake Recipe

Strawberries

What comes to mind when you think of summer? The sun? Warm temperatures? A tan, perhaps?

While all these things do define a summer, in our opinion no summer is complete without fresh, luscious strawberries.

Besides their amazing health benefits (which researchers still rave about), these berries offer a delicious taste of the season. Little wonder that many locals rush to farmers’ markets everywhere in Ontario to pick up delicious ripe strawberries, or that strawberry picking remains a tradition for many families.

The following recipe is sure to help you celebrate summer with a burst of flavour.

Strawberry shortcake recipe


• 1/5 kilo strawberries, stemmed and quartered (for optimal results, pick your own delicious, ripe, locally-grown berries at Bayle’s Farm, Kang Farm, or closet of all, at Rock Garden Farm)
• 5 tablespoons sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 1 1/2 cups heavy cream
• whipped cream

Directions 

Mix strawberries with 3 tablespoons sugar and refrigerate for at least half an hour. Meanwhile, preheat the oven to 400 degrees F/200 Celsius.

To make the shortcake, sift together the flour, baking powder, baking soda, remaining sugar, and salt into a bowl. Add heavy cream and mix until just combined. Then place the resulting mixture in an ungreased 8-inch square pan and bake until golden (18 to 20 minutes).

Remove shortcake from pan and place on a rack to cool. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve. 

What’s your favourite strawberry recipe?

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