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Canada Day Strawberry Shortcakes

Kick off your Canada Day celebration with these tasty shortcakes featuring seasonal strawberries.


2 cups (500 mL)all-purpose flour
2 tbsp (30 mL)granulated sugar
2 tbsp (30 mL) baking powder
1/2 tsp (2.5 mL)baking soda
1/4 tsp (1.25 mL)salt
1/2 cup (125 mL)butter (very cold or frozen)
1/2 cup (125 mL)18% cream (approx.)
2 tbsp (30 mL)coarse sugar
2 cups (500 mL)strawberries, sliced
2 tbsp (30 mL)granulated sugar
1 cup (250 mL)whipping cream
1/2 tsp (2.5 mL) vanilla
1/4 cup (60 mL)strawberry jam or preserves

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6 eggs875


Step 1
In bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt. Using box grater, coarsely grate butter into flour mixture; toss lightly to combine.

Step 2
Whisk eggs with 1/3 cup (75 mL) of the cream. Using fork, stir into flour mixture to form ragged dough.

Step 3
Turn dough out onto lightly floured surface; pat dough into 1-inch (2.5 cm) thick round. Using floured 2 1/4 inch (5.5 cm) fluted round cutter, cut out biscuits, rerolling scraps to make 10 biscuits. Transfer to parchment paper–lined baking sheet.

Step 4
Brush tops with remaining cream and sprinkle with coarse sugar. Bake in 400°F (200°C) oven for 15 to 18 minutes or until golden and flaky. Let cool completely; slice in half.

Step 5
Meanwhile, stir strawberries with 1 tbsp (15 mL) of the sugar; let stand for 20 to 30 minutes.

Step 6
Whip cream with vanilla and remaining sugar until stiff peaks form. Spread 1 tsp (5 mL) of the jam on bottoms of shortcakes. Top with 1 tbsp (15 mL) whipped cream and strawberries, along with accumulated juices. Top with remaining shortcakes; spoon remaining whipped cream and strawberries over top.

Nutrition Facts

Fat:22 g
Saturated Fat:13 g
Trans Fat:1 g
Sodium:420 mg
Sugars:14 g
Protein:5 g
Fibre:1 g
Carbohydrate:37 g
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