Canada Day is this weekend, and one of my favourite desserts to make for this holiday is strawberry shortcakes — they always remind me of home. Shortcakes are a fresh, not-too-sweet treat that are great for BBQs and parties. I like to make mine mini so that they are perfect buffet finger food.
If you’re looking for inspiration to celebrate Canada Day with baked goods, give’em a try! Add some blueberries and you’ve got Independence Day shortcakes (or even Bastille Day shortcakes)!
Happy Canada Day!
Recipe from lovelylittlekitchen.com
See last year’s Canada Day cake here: Earl Grey Tea Cake
- 2 1/2 cups flour
- 1/4 cup sugar
- 1 tbsp. baking powder
- 1/4 tsp. salt
- 3/4 cup buttermilk
- 1/2 cup butter
- 1 egg
- coarse sugar for sprinkling
- 2-3 cups quartered strawberries
For the whipped topping
- 1 cup whipping cream
- 2 tbsp. sugar
- 1 tsp. vanilla extract
Preheat oven to 425°F.
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Put buttermilk in freezer for 10 minutes so that it gets very cold. Melt the butter and let it cool slightly. Add the butter to the buttermilk and stir so that the mixture is clumpy.
Add the buttermilk mixture and egg to the dry ingredients and stir together into a dough. Don’t over mix (use your hands!).
Empty the dough onto a floured surface and pat out 1 inch thick. Fold into thirds and pat out 1 inch thick again. This gives the shortcakes layers.
Cut the shortcakes out with 2 inch round cutters and place them on a baking sheet. Sprinkle with coarse sugar.
Bake for around 12 minutes. The tops should be golden brown.
For the topping, beat the cream, sugar, and vanilla on high for 1-2 minutes until you have soft peaks.
To assemble: Slice the shortcakes in half and add a dollop of cream and some strawberries. I decided to pipe my cream to make the shortcakes extra fancy. 🙂