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Maple Strawberry Shortcake - Food Gypsy

Maple Strawberry Shortcake with Cardamon & Lemon

Maple and strawberry, a simply irresistible combination.  Heighten the natural acidity of the berries with lemon, underscore the herbal nature of maple with cardamon, and shed new light on a humble Maple Strawberry Shortcake.  

Strawberry Shortcakes, Canadain Inspired

June just screams strawberries in my little corner of the world.  Farmer’s Market stalls and roadside stands, brimming with bright red berries beckon with juicy flavour.  Local and fresh, many still farm the small sweet berries of my childhood.  Red fleshed and soft, heritage berries don’t travel as well as their hybrid cousins.  All the more reason to indulge, with berry-stained lips and fingers tips, in something delicious.

Make memories as sweet today as they were then.  Support your local berry monger!

Lemon Cardamon Shortcakes, whisk - Food Gypsy A crumbly, dry batter- Food Gypsy

Brush shortcakes with butter - Food Gypsy

Shortcakes and Long Days

The long days of summer deserve something special and sweet. Shifting to a Canadian flavour, we’ve heightened sweetness with maple, but the essence of the shortcake and the strawberries are the same.

The trick to a good shortcake is a light hand.  Kneed just to bring the dough together, then pat it flat with your hands instead of rolling. Want a flakier, taller shortcake? Rest and refrigerate your dough before baking; one-hour minimum.

The result is a light, fluffy biscuit-style shortbread that soaks in the juices of this Maple Strawberry Shortcake!


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Maple Strawberry Shortcake, Lead - Food Gypsy

Maple Strawberry Shortcake with Cardamon & Lemon

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  • Author: Cori Horton
  • Total Time: 1 hour
  • Yield: Serves 8
  • Diet: Vegetarian


Heighten the berries with lemon, underscore maple with cardamon, and shed new light on a humble, Canadian take on Maple Strawberry Shortcake.


Units Scale

Cardamon Lemon Shortcakes

  • 2 cups all-purpose flour (plus more for the counter)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons ground cardamon
  • zest of one lemon
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups heavy cream
  • 2 tablespoons butter, melted

Maple Strawberries

  • 6 cups ripe strawberries, sliced or quartered
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoon pure maple syrup

Maple Whipped Cream

  • 2 cups heavy cream
  • 1 tablespoon pure maple syrup
  • 1/4 cup thinly sliced crystallized ginger or crumbled maple sponge toffee


Prepare your shortcakes:

1. Preheat the oven to 425°F (218° C). Line a baking sheet with parchment paper.
3. Whisk dry ingredients (flour, sugar, baking powder, cardamom, lemon zest and salt) in a large bowl, to combine. Stir in the cream with a spatula. Mix until you have a dry, crumbly, loose dough.
4. Transfer dough to a lightly floured surface. Dust hands with flour and knead four or five times, just until the mixture forms a soft dough.
5. Form dough into a large round with your hands, and press to even out in about a one-inch thickness, all around. Cut eight pieces with a flour-coated biscuit cutter or ring. Place shortcake disks onto the prepared baking sheet, leaving space to rise & spread in between, then brush each shortbread with melted butter (and sprinkle with sugar if you wish).
6. Bake until tops are golden brown, anywhere from 12 – 15 minutes. Transfer shortcakes to a cooling rack.

Treat your berries:

1. Cut strawberries in quarters, together with lemon juice, and maple syrup in a large bowl. Taste and adjust sweetness as needed. Stand at room temperature for an hour (or more) to allow the juices to mingle & sweeten. Cover & reserve.

Maple whipped cream –

1. Using an electric hand mixer, whisk or stand mixer, beat together the heavy cream and maple syrup until soft peaks form. Chill until ready to plate.

Assembly:  Split each shortcake in half crosswise. Place the bottom half of each shortcake on a plate. Spoon on a portion of roasted strawberries and top with a large scoop of whipped cream, place the other half of the shortcake on top. Spoon more berries and ripe juices over the top and finish with more whipped cream. Top the whole works with crystallized ginger, or maple sponge toffee and serve immediately.

  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: Canadian

Cori Horton

Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer and recipe blogger. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and has been sharing all things delicious - right here - since 2010.

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