Strawberries shortcakes
40
15
6
No
Preparation
Side-by-side mode
- Preheat oven at 425°F (220°C).
- In a bowl, mix dry shortcakes ingredients. Add butter and mix until obtaining a grainy preparation.
- In another bowl, mix eggs with sour cream and lemon zest.
- Gradually add the sour cream mixture with the first preparation and stir everything up until obtaining a homogenized preparation.
- Butter six muffin cups molds. Divide the preparation into each cup and oven bake 15 to 17 minutes. Remove from oven and cool down over a grill. Unmold.
- In a bowl, crush half the strawberries and refrigerate.
- With a hand mixer, whip cream at high speed until obtaining firm peaks. Add icing sugar and vanilla.
- When serving, slice shortcakes in half over the thickness. Garnish each cake with strawberries and whipped cream.
Did you know that...
Our Quebec strawberries are available in season for pick‑your‑own in our fields in Sainte‑Brigitte‑des‑Saults and Saint‑Cyrille‑de‑Wendover, and at our fresh fruits and vegetables stand in Saint‑Cyrille‑de‑Wendover.
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