Print Options:

The Globe’S Berry Shortcake Recipe

Yields1 ServingPrep Time20 minsCook Time35 minsTotal Time55 mins

?Ingredients:1 pound fresh strawberries, hulled and halved (or frozen, thawed strawberries)1/2 cup granulated sugar1 1/2 tablespoons cornstarch1/2 teaspoon freshly squeezed lemon juice1/4 teaspoon almond extract8 whole graham crackers, crushed into crumbs6 tablespoons unsalted butter, melted1 1/2 cups heavy cream, whipped1/4 cup confectioners' sugarInstructions:1. Preheat oven to 375 degrees F (190 degrees C).2. In a medium sized bowl, combine the strawberries, granulated sugar, cornstarch, lemon juice, and almond extract. Let mixture sit for 15 minutes.3. In a medium sized bowl, combine the graham cracker crumbs and melted butter. Press mixture into the bottom and up the sides of an 8-inch pie dish.4. Pour the strawberry mixture into the crust, and spread into an even layer.5. Bake for 45 minutes, or until the filling is bubbly.6. Let pie cool for at least 1 hour before serving.7. To serve, top with whipped cream and confectioners' sugar.

 5 cups ( 1.25 L) all-purpose flour
  cup ( 150 mL) granulated sugar
 2 tbsp ( 30 mL) baking powder
 5 ½ tsp ( 7 mL) salt
 ¾ cup ( 175 mL) vegetable shortening
 2 cups ( 500 mL) buttermilk or sour milk (see tip, below)
 2 L ( 2 quarts) strawberries or other fresh berries, such as blackberries, raspberries or blueberries
 cream (optional)
 for garnish (optional)
1

1. Preheat oven to 375F (190C). (This oven temperature is lower than we usually use for biscuits, but gave the best results.) Measure flour, sugar, baking powder and salt into a large mixing bowl. Stir with a fork until blended. Then, using a pastry blender or two knives, cut shortening into flour mixture until mealy. Make a well in centre and pour in buttermilk or sour milk. Stir just until dry ingredients are moistened. Do not over-mix or biscuits will be tough.

2

2. Turn dough out onto a lightly floured surface. If using sour milk, heavily flour surface because dough will be sticky. Using lightly floured hands, form dough into a ball, then flatten top. Fold dough in half using a kneading motion. Turn dough and repeat 3 or 4 times. Then, roll with a rolling pin or pat gently with your hand until about 1-1/2 inches (3.5 cm) thick. Cut out biscuits with a 2-1/2-inch- (6-cm-) wide heart-shaped or round cookie cutter. Gather scraps, gently pat out again to 1-1/2 inch (3.5 cm) thickness and cut additional shapes. If you like a sparkling sugar top, lightly brush each biscuit top with milk. Then, sprinkle with a little additional coarse or granulated sugar. Place on ungreased baking sheets. Immediately bake in centre of 375 F (190 C) oven until lightly golden, about 23 to 25 minutes. Using a spatula, transfer biscuits to a cooling rack.

3

3. Meanwhile, wash berries under cold running water and drain. Remove hulls and thickly slice. Split biscuits in half, horizontally, preferably while warm. Fill with berries and a large dab of whipped cream. Garnish with a sprig of mint and additional berries.

4

Nutrients per serving

5

4.9 g protein, 1.7 mg iron, 9.1 g fat, 86.0 mg calcium, 40.5 g carbohydrates, 262.0 calories.