Strawberry Shortcake recipe
Here's Simon Thibault's recipe. Tune in next Tuesday for another editon of Assis-toi.
1 pint strawberries
1-2 tbsp granulated sugar
squeeze lime or lemon juice
Wash, hull and quarter the berries into a bowl. Sprinkle them with the sugar and add the lime or lemon juice. Allow them to sit for 30 minutes, to allow the berries to release some of their juices.
Mash them with a fork or potato masher to reach desired consistency.
4 cups (1000 mL) A.P. Flour
4 tsp (20 mL) baking powder
2 tbsp (30 mL) white sugar
1/2 tsp (3 mL) sea salt
1 cup (250 mL) butter
1 1/4 cups (310 mL) buttermilk
Mix dry ingredients well...work the butter into the dry mix with a fork or pastry cutter until mealy in consistency. Beat eggs into buttermilk in separate bowl. Add the wet mix to the flour/fat mixture and just bring together (do not knead or overwork dough).
Drop the dough onto a greased or parchment lined baking tray with a spoon (should be around 2 1/2 inches in diameter) and bake at 400 F on the middle rack until golden brown.
250 ml whipping cream
1 tbsp sugar, or more to taste
Add the sugar to the cream and whip to soft peaks.
Tear the biscuit in two, and cover with mashed berries. Top with whipped cream and serve.