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Strawberry-Blueberry Shortcake

  • Preparation time
    20 minutes
  • Baking time
    23 minutes
  • Serves
    6 servings
Ingredients

Shortcake

  • 2 cups (500 mL) all-purpose flour
  • 1/2 cup (125 mL) granulated sugar
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1 tbsp (15 mL) grated lemon zest
  • 1/2 cup (125 mL) butter
  • 1 cup (250 mL) buttermilk

Filling/Topping

  • 2 cups (500 mL) each blueberries and sliced strawberries
  • 1 3/4 cups (430 mL) Ultra’cream Whipping Cream
  • 1-2 tbsp (15-30 mL) maple syrup
Preparation

Shortcake

  1. Combine first 6 ingredients. Cut in butter until mixture resembles crumbs.
  2. Add buttermilk, stirring until moistened.
  3. Spread dough in greased 20 cm (8“) square pan.
  4. Bake at 200º C (400º F) for 17 to 23 minutes or until golden. Cool.

Filling/Topping

  1. Combine berries and maple syrup. Whip cream to stiff peaks.
  2. Cut cake into 6 rectangles. Cut each in half.
  3. Spoon berries on bottom cake pieces.Top with a spoonful of cream.
  4. Place cake tops, more berries and cream on top.
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