Canada Day Strawberry Shortcakes

Shortcakes

• Step 1

  In bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt. Using box grater, coarsely grate butter into flour mixture; toss lightly to combine.

• Step 2

  Whisk eggs with 1/3 cup (75 mL) of the cream. Using fork, stir into flour mixture to form ragged dough.

• Step 3

  Turn dough out onto lightly floured surface; pat dough into 1-inch (2.5 cm) thick round. Using floured 2 1/4 inch (5.5 cm) fluted round cutter, cut out biscuits, rerolling scraps to make 10 biscuits. Transfer to parchment paper–lined baking sheet.

• Step 4

  Brush tops with remaining cream and sprinkle with coarse sugar. Bake in 400°F (200°C) oven for 15 to 18 minutes or until golden and flaky. Let cool completely; slice in half.

• Step 5

  Meanwhile, stir strawberries with 1 tbsp (15 mL) of the sugar; let stand for 20 to 30 minutes.

• Step 6

  Whip cream with vanilla and remaining sugar until stiff peaks form. Spread 1 tsp (5 mL) of the jam on bottoms of shortcakes. Top with 1 tbsp (15 mL) whipped cream and strawberries, along with accumulated juices. Top with remaining shortcakes; spoon remaining whipped cream and strawberries over top.