Ottawa Valley Strawberry Shortcake

Ingredients

Yield:

Serves 4-6

• Maple Crunch Scones

  • 2½ cups flour
  • ½ cup butter
  • 1/8 cup sugar
  • 1/8 cup granulated maple sugar
  • 1½ tbsp baking powder
  • 1 egg
  • ¾ cup milk

• Marinated Local Strawberries

  • 16 in season strawberries quartered
  • 2 tbs white sugar
  • 2 tbs Port Wine

• Chantilly Cream

  • 1 cup cold whipping cream
  • 1 tsp pure vanilla extract
  • 3 tbs white sugar

• Strawberry Coulis

  • 2 cups sliced fresh strawberries
  • 2 tbs white sugar
  • Splash of lemon juice

Preparation

Difficulty:

easy

Time:

30 Minutes

Total Time:

45 Minutes

1. Maple Crunch Scones

   • Combine the dry ingredients (flour, sugars, baking powder) into a bowl.
   • Cut in butter until butter is pea sized.
   • Add in egg and milk. Blend until it is emulsified.
   • Using a rolling pin, roll the dough out until it is about one inch thick.
   • Using a round 4 inch cookie cutter, cut scones.
   • Score and place on a lightly greased baking sheet.
   • Bake at 450°F for 15 minutes or until golden brown.
   • Allow them to cool and cut them in half.
   • Makes approximately 12 scones.

2. Marinated Local Strawberries

   • Mix all ingredients together and allow marinate for 10 minutes.

3. Chantilly Cream

   • In a large stainless steel bowl add your cream and begin to whip it with an electric mixer or using a balloon whisk.
   • As soon as the cream starts to thicken add the sugar and the vanilla.
   • Continue to whip until it forms soft peaks similar to that of a soft serve ice cream cone.

4. Strawberry Coulis

   • Blend together in a household blender and strain through a strainer.