What could be better on a hot summer day than a big, cold glass of…
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.
Late 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!
Maple Strawberry Shortcake with Cardamon & Lemon
Prep time: 45 minutes
Cooking time: 1 hour
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
6 cups sweet, ripe strawberries
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 shortbread –
1. Preheat the oven to 425°F (218° C). Line a baking sheet with parchment paper.
3. Whisk dry ingredients (flour, sugar, baking powder, cardamon, 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 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 and cut eight pieces with a flour coated biscuit cutter or ring. Place shortbread 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 to 16 minutes. Transfer the 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. Allow to stand at room temperature for an hour or more to allow the juices to mingle & sweeten. Cover & reserve.
Maple whipped cream –
7. Using an electric hand mixer, whisk or 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 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.