Happy Canada Day, everyone! I’m happy to share with you today my recipe for Strawberry Shortcake with Maple Whipped Cream. The shortcake is flavoured with lemon zest and cardamon and the strawberries are drowned in maple syrup! All assembled they make the perfect festive treat. And they don’t take long to bake, so you won’t have to worry about warming up the house with the oven. Taking a break from my writing mentorship today to head to the beach and then off to the Hill for concerts and fireworks!
However you celebrate Canada’s 147th birthday, I hope you have a sweet time.
Lemon Cardamon Shortcake
Makes 4 (recipe easily doubles if you need or want more)
Zest of 1 lemon
1 c all-purpose flour
2 Tbsp white sugar
1/2 Tbsp baking powder
1/4 tsp salt
1/2 tsp cardamon
1/2 c heavy cream
1 Tbsp melted butter
1. Preheat oven to 425 degrees. Line or grease baking sheet and set aside.
2. In a medium bowl, mix dry ingredients. With spatula, fold in cream until a ragged dough forms.
3. On lightly dusted surface, knead out dough 5-6 times and form a disc. With dusted cutter, cut out shortcake. Place on prepared baking sheet. Brush with melted butter and sprinkle tops with sugar.
3 c fresh strawberries
1-2 Tbsp real maple syrup (fake stuff will not do!)
Squeeze of lemon
1. Slice strawberries. Squeeze with lemon to taste. Stir in maple syrup. Set aside for at least 15 minutes but preferably about 30 minutes.
Maple Whipped Cream:
1 c heavy cream
1 Tbsp maple syrup
1. Using a stand mixer on high setting, whip cream and maple syrup until soft peaks forms. Store in refrigerator until ready to use.
Slice the shortcake in half. Top with strawberries and cream. Enjoy!