These are the "biscuit" style of shortcake, which I prefer over the "sponge" style. They are a hearty base for a dollop of sweetened whipped cream and slightly macerated strawberries. To make it A la Canadienne, use maple syrup to sweeten the cream. It adds a wonderful, yet subtle, touch.
Classic Canadian Shortcakes
1 cup all-purpose flour
1 cup whole-wheat flour
1 tbsp granulated sugar
2 tsp baking powder
1/2 tsp each baking soda and salt
1/4 cup cold butter, cubed
1 egg
1 cup sour cream
1 tbsp buttermilk
- Preheat oven to 450 F.
- In large bowl, whisk together flours, sugar, baking powder, baking soda and salt.
- Cut in butter until crumbly.
- In separate bowl, whisk together egg and sour cream.
- Add to dry ingredients and mix until mixture forms a shaggy dough.
- Turn out onto lightly floured surface, and knead to form a smooth dough.
- Make a circle about 1” thick. Using floured cutter (or glass), cut out biscuits, re-rolling scraps.
- Transfer to a lined baking sheet. Brush tops with buttermilk.
- Bake 12 minutes.
- Transfer to rack and let cool.
They look wonderful!! I love your photos.
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Shortcake has to be one of the ultimate desserts next to cheesecake and white chocolate mousse!!I was told once that the sponge type of shortcake is British and the biscuit kind was the American take on it. I like it both ways!!!!! My dad had a sailboat as well and we used to sail on Georgian Bay. We had a cottage at Lion's Head. We also had a cottage on Lake Eugenia near Flesherton. Our first sailing trip was on a little rented "Sunspot" at Milton (which sank with 4 of us in it).
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