These Maple Butter Strawberry Shortcakes are a perfect, easy dessert to serve this Canada Day. Maybe it’s the red of the strawberries and the white of the cream, but for some reason strawberry shortcakes seem so Canadian to us. Our English heritage in Newfoundland must be strong, because we don’t know anyone who hasn’t grown up eating strawberry shortcakes. But to make it more Canadian, so we topped it off with some maple butter!
These are unbelievably good. The maple butter goes so well with the tea biscuits and the sweet strawberries. This is actually a recipe we came up with last year, but just never got around to sharing. Which to be honest is just plain cruel. How could we deprive you of these flaky pastries with sweet maple flavour, that are topped with delicious juicy strawberries and whipped cream? Well we couldn’t hold back anymore, so we hope you enjoy these as much as we do!
Originally, we had tried a few variations that incorporated maple into the biscuits themselves, but the maple flavour was always lost a bit. Which is not something you want if you are using maple butter, given it’s cost. So in the end, we just added a tsp to each biscuit and honestly it came out perfect. This takes something you’re familiar with and makes it feel new.
Maple Butter Strawberry Shortcakes
A decadent dessert with creamy maple butter on top of classic shortcake biscuits and served with sweet strawberries and whipped cream.
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup salted butter, cubed
- 1 cup milk
- 1/4 cup maple butter
- 1 cup whipping cream (35% m.f.)
- 1 pound strawberries (the ripest, freshest you can get!)
Preheat oven to 425F. Sift together the first 4 ingredients. Add the butter to the flour mixture, then with a pastry blender or two knifes, cut the butter into the flour, until it is in pea sized pieces. Add the milk to the bowl, then using a fork, stir to make a soft dough. Turn dough out onto a lightly floured surface, knead the dough a couple of times to bring it together, being sure to not over work the dough.
Roll or pat the dough until it is 3/4 inch thick. Use a 2 1/2 inch cookie cutter (or whatever size you prefer) to cut out 12 biscuits. Place on an ungreased baking sheet, about an inch apart, and baked for 14-16 minutes, until the bottom and top are browned nicely. Remove to cool on a cooling rack.
While the biscuits are cooling, spread a tsp of maple butter over top of each biscuit (you can also do this just before serving, the heat just helps spread the butter easily). In a bowl, slice the strawberries and toss with 1 tbsp of sugar (more if the berries aren't super sweet). In a separate bowl, whip the cream until you have soft peaks.
To serve, split the biscuits in half, add some berries and cream, replace the top of the biscuit and top with additional cream and berries. The biscuits are best the day they are made.