Strawberry shortcake, the quintessential Canadian dessert, is a must to make while juicy, sweet strawberries are bountiful at farms and markets. This version combines luscious cream with yogurt for a lighter, yet still as delightful, ode to the classic.
|1.||Shortcakes: Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper or butter lightly.|
|2.||In a bowl, whisk together flour, baking powder, baking soda and salt. In a measuring cup or bowl, whisk together sugar, yogurt, cream and butter. Pour into dry ingredients; stir with fork until firm and an evenly moistened dough forms. Drop 6 mounds of dough by large spoonfuls onto prepared baking sheet at least 2 inches (5 cm) apart.|
|3.||Bake for about 15 min or until golden brown and firm to the touch. Transfer to rack to cool until just warm or completely. (Can be stored in an airtight container for up to 1 day.)|
|4.||Filling: In a chilled bowl, whip cream until soft peaks; beat in 2 tbsp (30 mL) of the sugar. Fold in yogurt and vanilla. (Can be covered and refrigerated for up to 1 day).|
|5.||To assemble: In a bowl, toss strawberries with remaining sugar. Cut shortcakes in half crosswise; spoon cream mixture over shortcake bottoms. Top with strawberries, then cover with shortcake tops. Garnish with fresh mint.|
Recipe and photo provided by Dairy Farmers of Canada. For more recipe ideas visit dairygoodness.ca