Scrumptious Strawberry Shortcakes

This recipe is taken from the 1994 Milk Calendar. These biscuits are also great for breakfast or at teatime with butter and jam.

  • Prep: 20 min
  • Cooking: 20 min
Yields 8 servings
scrumptious strawberry shortcakes

Ingredients

  • Biscuits
  • 2 cups (500 mL) all-purpose flour
  • 3 tbsp (45 mL) sugar
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • of salt
  • 1/2 cup (125 mL) butter cold, cut into bits
  • 1 cup (250 mL) plain yogurt or sour cream
  • 1 tbsp (15 mL) sugar
  • Strawberry Filling
  • 4 cups (1 L) sliced strawberries
  • 3 tbsp (45 mL) sugar
  • 2 cups (500 mL) 35 % cream
  • 3 tbsp (45 mL) icing sugar
  • 1 tsp (5 mL) vanilla extract
  • Garnish
  • 2 tbsp (30 mL) sifted icing sugar
  • 8 whole fresh strawberries

Preparation

Biscuit:

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Stir in the butter using a pastry blender until mixture resembles coarse crumbs. Add the yogurt.

Form a ball with the dough.Roll out the dough on a lightly floured surface, to obtain a thickness of about 1 inch (2 1/2 cm). Cut into eight 3-in (7 1/2 cm) circles. Place on a buttered baking sheet. Lightly dust the cake with 1 tbsp (15 mL) sugar. Bake at 400 °F (200 °C) for 20 minutes. Cool.

Strawberries Filling:

Meanwhile, toss strawberries with sugar. Marinate at least 15 minutes, until the strawberries become juicy.

Whip cream until fluffy. Stir in icing sugar and vanilla extract.

To assemble:

Cut biscuits horizontally. Place the strawberries filling and some juice with a spoon on the bottom half. Garnish with a little whipped cream. Put the top half. Sprinkle with icing sugar. Garnish each plate with a whole strawberry.

Tips

Nutrition

Nutritional Information

per serving
Energy: 518 Calories
Protein: 7 g
Carbohydrate: 50 g
Fat: 33 g
Fibre: 2.9 g
Sodium: 302 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 14 % / 157 mg
Vitamin C: 80 %
Vitamin A: 34 %
Folate: 27 %
Riboflavin: 21 %