Strawberry Blueberry Shortcake

Made with Sealtest Buttermilk, this strawberry blueberry shortcake is a light but tasty dessert. With its sweet topping, this recipe is sure to please!

Cooking time
23 min.
Preparation time
20 min.
  • 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
  1. Preheat oven to 200 °C (400 °F).
  2. 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.
  3. Bake for 17–23 minutes or until golden. Allow to cool.


  1. Combine the berries and the maple syrup.
  2. Whip the Sealtest 35% Whipping Cream until there are stiff peaks.
  3. 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.