Made with Sealtest Buttermilk, this strawberry blueberry shortcake is a light but tasty dessert. With its sweet topping, this recipe is sure to please!
- 500 mL (2 cups) all-purpose flour
- 125 mL (½ cup) granulated sugar
- 15 mL (1 tbsp) baking powder
- 2.5 mL (½ tsp) baking soda
- 1.25 mL (¼ tsp) salt
- 15 mL (1 tbsp) lemon zest, grated
- 125 mL (½ cup) Natrel Butter, cold
- 250 mL (1 cup) Sealtest Buttermilk
- 500 mL (2 cups) each of blueberries and sliced strawberries
- 15–30 mL (1–2 tbsp) maple syrup
- 415 mL (1¾ cups) Sealtest 35% Whipping Cream
- Preheat oven to 200 °C (400 °F).
- Combine the first 6 dry ingredients. Cut in the butter with a pastry blender (or two knives) until the mixture resembles crumbs. Add the buttermilk, stirring until moistened. Spread the dough in a greased 20-cm (8-in.) square pan.
- Bake for 17–23 minutes or until golden. Allow to cool.
- Combine the berries and the maple syrup.
- Whip the Sealtest 35% Whipping Cream until there are stiff peaks.
- Cut the cake into 6 rectangles, and then cut each one horizontally in half to make 6 pairs. Spoon some berries onto bottom cake pieces. Top with a spoonful of whipped cream. Place the cake tops over the cream. Add more berries and more cream on top.