Recipe Store

Culinary Vacations for Lovers of Food and Wine

France

Strawberry Shortcake

Serves 10 (or more)

4 c flour

2 tbsp. baking powder

1 tsp. baking soda

1 c. sugar

1 tsp. salt

1 c. butter or transfat free shortening (found at health food stores)

2 c. buttermilk

2 quarts freshly picked Ontario strawberries

Fresh Whipped Cream

How to make it:

1) Mix dry ingredients in large bowl and cut in butter or shortening. 

2) Add buttermilk, mix just enough to blend, but keep it lumpy. 

3) Spread in a 13X9" greased pan. Sprinkle with white sugar and bake at 400 degrees F for 20 minutes or longer, until light golden.

4) Allow cake to cool and then cut into squares, then cut in half horizontally. 

5) Wash freshly picked Ontario strawberries and set aside enough whole berries to top each serving. 

6) Divide the remainder in half, slicing the berries and sprinkle with sugar.

7) Place cut side of cake upright on plate, spoon some of the strawberry sauce over top (recipe below), then add sliced berries, top with whipped cream, then decorate with a whole berry.

Serve with Strawberry Sauce.  Take approximately 1 quart of the strawberries and place in a blender, add liquor (to taste) such as Southbrook Framboise, Cointreau, Cassis (or whatever fruit-based liquor you prefer).  Add sugar (to taste), ½ tsp vanilla and blend well.  Spoon over the shortcake.

If you have questions about any of these recipes don’t hesitate to ask us – the recipes are in the chef’s own words.