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Servings Prep Time Cook Time
8 15 minutes 20 minutes
Servings Prep Time
8 15 minutes
Cook Time
20 minutes
  1. 1. Preheat oven to 400F.
  2. 2. Sift flour, baking powder, sugar and salt together in a large bowl.
  3. 3. Cut in cold butter using a pastry blender until the mixture resembles coarse crumbs.
  4. 4. Make a well in the centre and add milk. Mix until just blended- do not over mix.
  5. 5. Line a cookie sheet with parchment paper.
  6. 6. Divide the dough in half and divide each half into four equal balls. Drop balls onto cookie sheet.
  7. 7. Brush with melted butter and sprinkle with coarse sugar.
  8. 8. Bake in the centre of the oven for 19-22 minutes, until the cakes are light golden brown.
  9. 9. While the shortcakes are baking, mix strawberries, sugar and balsamic in a bowl. Let sit for 20 minutes.
  10. 10. Whip cream with an electric mixer until soft peaks form. Add icing sugar and continue to whip until stiff peaks form. *Do not over-whip as this can cause curdling. *
  11. 11. When shortcakes are done, let cool on a cooling rack.
  12. 12. Assemble shortcakes: slice shortcakes horizontally, top with a large dollop of the whipped cream, and a spoonful of berries. Top with the other half of shortcake and sprinkle with mint leaves.
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