Strawberry Cinnamon Shortcakes

  • Prep Time: 20 min
  • Total Time: 20 min
  • Serves: 8

Ingredients

  • 1 1/2 cups all-purpose flour 375 mL
  • 1/4 cup sugar, divided 60 mL
  • 2 tbsp baking powder 30 mL
  • 1 tsp Ground Cinnamon 5 mL
  • 1 pkg Ground Almonds 100 g
  • 1/4 cup very cold Light Cream Cheese, cut in small cubes 60 mL
  • 2/3 cup milk 150 mL
  • 1/4 cup Pure Strawberry Jam 60 mL
  • 3 cups hulled and sliced strawberries (approx. 3/4 lb/375 g) 750 mL
  • 3/4 cup whipping cream 175 mL
  • 1 tsp Pure Vanilla Extract 5 mL
  •   Cinnamon for garnish (optional)

Directions

  • Step 1

    Preheat oven to 425°F (220°C). In a large mixing bowl, sift together the flour, 3 tbsp (45 mL) sugar, baking powder and cinnamon. Stir in the ground almonds. Use fingertips to rub the cheese into the flour mixture until it resembles coarse meal. Stir in the milk until the dough holds together.

  • Step 2

    Drop 8 equal-size spoonfuls of the biscuit dough onto a parchment paper-lined baking sheet. Bake until the tops are lightly browned, about 10 to 12 min. Cool on a wire rack to room temperature.

  • Step 3

    Meanwhile, heat the jam in a small saucepan over medium heat until runny. Remove from heat, mix in the sliced strawberries and set aside. Using an electric mixer, whip the cream with remaining sugar and vanilla to stiff peaks. Cover and refrigerate until needed.

  • Step 4

    To serve, slice biscuits in half crosswise. Divide strawberries evenly over the 8 biscuit bottoms. Top each with about 1 tbsp (15 mL) of whipped cream, cap with biscuit tops and finish with a dollop of whipped cream. Sprinkle with cinnamon, if desired, and serve.

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Nutrition Facts

  • 1 cake
  • Calories 340
  • Protein 7 g
  • Total fat 16 g
  • Sat fat 6 g
  • Cholesterol 35 mg
  • Carbohydrates 42 g
  • Fibre 4 g
  • Sodium 280 mg