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Level
very easy
Prep Time
35 min
Total Time
80 min
Serves
4 to 6 servings

In the summer, let’s celebrate our beautiful berries with some of granny’s classics!

Ingredients

1 ½ cups 220 g
flour
1 tbsp 15 ml
baking powder
1/4 tsp 1.25 mL
salt
1/4 cup 60 ml
brown sugar
Zest of 1 washed lemon
1/3 cup 75 g
very cold butter, finely diced
2/3 cup 160 ml
35% cream
1
egg
1 tsp 5 ml
vanilla extract
Juice of half a lemon
20
strawberries, hulled and diced
5 tbsp 75 ml
quick-dissolving sugar or powdered sugar
1 cup 250 ml
35% whipping cream
Fresh mint and lemon zest, if desired

Directions

Step 1
Preheat oven to 160°F (350°C) and place rack in the middle. Line a baking sheet with parchment paper or a silicone mat.
Step 2
In a large bowl, combine flour, baking powder, salt, brown sugar, and lemon zest. Using your fingertips, mash butter into dry mixture. Work mixture until just combined.
Step 3
In a measuring cup, whisk together cream, egg, vanilla extract, and lemon juice. Pour mixture over dry ingredients and mix with a fork. Put bowl in the freezer for 15 minutes.
Step 4
Transfer dough to a lightly floured work surface, roll it out to a thickness of 2.5 cm (1 in.), and cut out pieces with a 5 cm (2 in.) round cookie cutter. Without working it too much, form a new ball with remaining scraps to make other small cakes.
Step 5
Place cakes on the baking sheet and bake for 20 minutes. Let cool completely before cutting in half lengthwise.
Step 6
Meanwhile, in a bowl, sprinkle strawberries with 45 ml (3 tbsp.) sugar and let marinate for at least 10 minutes before assembling shortcakes.
Step 7
In another bowl, whip cold cream with remaining sugar until stiff.
Step 8
Layer small bowls with strawberries, shortcake half, more strawberries, and a generous dollop of whipped cream. Top with other shortcake half, strawberries, fresh mint, and a little lemon zest.