Canada Day Strawberry Shortcake

Serves: 10    Prep Time: 20 mins    Wait time: 20 mins     Cook Time: 15 mins


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

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)
2 eggs
1/2 cup (125 mL)18% cream (approx.)
2 tbsp (30 mL) coarse sugar



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

Calories 370
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