Strawberry Blueberry Shortcake

Cooking time
23 min
Preparation time
20 min
Serves
6
Ingredients
  • 2 cups (500 mL) all-purpose flour
  • ½ cup (125 mL) granulated sugar
  • 1 tbsp (15 mL) baking powder
  • ½ tsp (2 mL) baking soda
  • ¼ tsp (1 mL) salt
  • 1 tbsp (15 mL) grated lemon zest
  • ½ cup (125 mL) cold Natrel Butter
  • 1 cup (250 mL) Sealtest Buttermilk

Filling/Topping

  • 2 cups (500 mL) each blueberries and sliced strawberries
  • 1-2 tbsp (15-30 mL) maple syrup
  • 1 3/4 cups (375 mL) Sealtest 35% Whipping Cream
Preparation
  1. Preheat oven to 400 °F (200 °C).
  2. Combine first 6 dry ingredients. Cut in butter with a pastry blender or two knives until mixture resembles crumbs. Add buttermilk, stirring until moistened. Spread dough in greased 8” (20 cm) square pan.
  3. Bake for 17 to 23 minutes or until golden. Cool.

Filling/Topping

  1. Combine berries and maple syrup.
  2. Whip cream to stiff peaks.
  3. Cut cake into 6 rectangles. Cut each in half horizontally. Spoon berries on bottom cake pieces. Top with a spoonful of whipped cream. Place cake tops over cream. Add more berries and cream on top.