Brown Sugar Strawberry Shortcakes

Happy Canada Day!! I can’t believe that it is July 1^st already, WOW, time is flying by.

Hopefully it is sunny and warm and you can be outside having enjoying the weekend with family and friends.

The local strawberries are out in full force so I decided Strawberry Shortcakes would make the perfect red and white dessert.

These are a bit different in that they use brown sugar instead of regular granulated sugar. It gives them such a great flavour.

Even the whipped cream has brown sugar in it. YUM!

What you need,

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6 cups fresh strawberries, sliced

3 tbsp. brown sugar

2 cups all-purpose flour

3 tbsp. packed light brown sugar

1 tbsp. baking powder

½ tsp. salt

8 tbsp. butter, cut into ½ inch pieces, chilled

2 tbsp. butter melted

1 large egg

½ cup sour cream

2 tbsp. sanding sugar or regular granulated sugar

1 cup heavy cream

¼ cup sour cream

¼ cup packed brown sugar

Start by slicing your strawberries and tossing them with 3 tablespoons of brown sugar. Cover with saran and let them sit in the fridge for a few hours.

For the shortcakes; preheat the oven to 375 degrees. Line a baking sheet with a silpat mat or parchment paper.

Pulse the flour, brown sugar, baking powder and salt in a food processor until no lumps of sugar remain.  Scatter the chilled butter over the top and pulse until mixture resembles coarse meal. Transfer to a large bowl.

Whisk the eggs and sour cream together in a small bowl. Stir into the flour mixture with a rubber spatula until large clumps form. Using your hands, knead lightly until the dough comes together, and no dry flour remains.

Using a large ice cream scoop, scoop 6 dough mounds onto the prepared baking sheet. Brush the tops with the melted butter and sprinkle with the sanding sugar or granulated sugar.

Bake until golden brown, 25-30 minutes. Let the shortcakes cool on the baking sheet for 10 minutes then transfer them to a wire rack to cool completely.

To make the whipped cream, chill the metal bowl and wire whisk attachment for the stand mixer in the freezer for half an hour.  Then pour the heavy cream, sour cream and brown sugar into the chilled bowl. Mix on low speed for about 1 minute until mixture is foamy, then increase the speed to high and whip until stiff peaks form, 2-3 minutes.

To serve, cut a shortcake in half, layer the bottom half with the berries and some of their juices and then put a big old dollop of whipped cream on there, top with the top of the shortcake.

Serve immediately.

These are so good, they would be great with any fresh berries, and blueberries would be awesome!

Absolutely the greatest Canada Day dessert ever.

Have a great holiday everybody!

Jen

Recipe adapted from America’s Test Kitchen “Best Summer Desserts” Magazine