It is summer, and that means Strawberry shortcake! This classic but old fashion delicacy is perfect with the fresh product. You can easily piled strawberries on it, or blueberries, blackberries or anything else you prefer to add as toppings. However, I generally keep it simple with plain Quebec Strawberries. This recipe is simple; however it might be a little tricky for the first time.
500 ml all-purpose flour
25 ml granulated sugar
15 ml baking powder
2 ml baking soda
1 ml salt
125 ml butter
125 ml sour cream
50 ml milk
Glaze (what goes on top)
Combine flour, sugar, baking powder, soda and salt. Cut in butter finely. Combine sour cream and milk; add to dry mixture all at once, stirring with a fork to make a soft, slightly sticky dough.
Gather into a ball and place on lightly floured surface; knead gently about 8 times until smooth. Roll or pat out to an 20 cm round about 2 cm thick, or cut into about 6 individual rounds with a 8 cm cutter. Place on baking sheet. Brush tops lightly with milk and sprinkle with sugar.
*Note: You can easily combine all the dough so you have a big cake (cut it in two once cooked). However, if you cook one big round dough then you should take a fork and poke air holes on top.
Baked at 220 degrees Celsius for about 25 minutes until golden brown. To serve, split in half while warm. Add a LOT of strawberries (or other berries).
Part of this recipe was taken from the book “Canadian Living Cookbook” by Carol Ferguson. 1987 edition.