strawberry shortcake

strawberry shortcakeThe strawberry plant is native to Europe and North America and grew wild for centuries.  I used to pick wild strawberries when I was a kid.  My grandfather loved strawberry jam and used to give us money if we picked the wild version.  Little did I know the strawberry we consume today was first bred in France in the 1750s.  The plant was then introduced to North America in the early 19th century, where it quickly became popular among farmers and gardeners. This dessert has been a family favourite for decades.  Back in the day, fresh strawberry stands could be found along the roadside and was the first indicator that summer was here.  U-pick strawberry farms were something I looked forward to as an adult…not so much as a child doing what was asked of me. 🙂  Making your own shortbread/biscuit is easier than you think.

for the strawberries

1 1/2 lbs fresh strawberries, hulls removed and sliced
1/2 cup white sugar

for the shortcake

4 cups (480g) flour
1/4 cup (50g) white sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
1 cup cold butter, cut into chunks
1 cup buttermilk
1/4 cup heavy cream
1 large egg, beaten

whipped cream

2 cups cold hi-fat cream (minimum 33% mf)
2 tablespoons white sugar (more if you like it sweeter)
1 teaspoon vanilla extract


Grab a bowl and add the sliced strawberries. Top with sugar and stir until combined. Cover and let sit at room temperature for at least 30 minutes. Stir frequently to make sure the sugar has dissolved and beginning to macerate.

For the biscuits, in a large bowl add flour, sugar, salt, baking soda and baking powder. Use a whisk to combine. Add cold butter pieces to the flour mixture. Use a pastry blender or use your hands to incorporate the butter into the flour. You want to end up with coarse crumbs. Don’t worry if some pieces of the butter are bigger than others. Add buttermilk, cream and egg to the mixture. Use a fork to fold in. It’ll look messy and a bit wet. Dump onto the counter and pat into a one-inch thick disk. Cut into 3-inch circles with a biscuit cutter. Do not twist the biscuit cutter when pressing down into the dough as this will seal the bottom and prevent it from rising. Gather any scraps and gently flatten them to one-inch thickness.  Cut more circles until you have around 12 biscuits. Brush tops with the heavy cream and sprinkle lightly with sugar. Bake in a preheated oven at 425f for 15 minutes or until puffed and golden.

To make the whipped cream, add all ingredients in a bowl.  Whisk on a low speed until the cream becomes slightly thick and soft peaks form. Assemble the dessert by cutting the shortcake in half.  Place the bottom half of the shortcake on a serving dish. Add a generous portion of sliced strawberries followed by a dollop of whipped cream.  Add the top of the shortcake followed by more whipped cream.  Top with strawberries and dig in!

the culinary chase’s note:

I used a tablespoon of maple syrup to sweeten the whipped cream. Enjoy!