Strawberries were always on my favorites list, and my grandmother sure did make a lot of strawberry shortcake if she wasn’t making jam. There are mixed camps on if the “shortcake” should be cake or biscuit. I like either, but biscuit always gets my attention. I topped these with Soyatoo Soy Whip Cream. They even have rice whip now for those avoiding soy! While this is generally a summer treat, my strawberry bushes keep on giving me fruit, even in October! I’m not going to complain but I sure do have to eat a lot of random strawberries around here.

Jemseg Strawberry Shortcake
pg 118, The Laura Secord Canadian Cookbook

Called Jemseg, after a town in the central area of New Brunswick where strawberries are cultivated, this strawberry shortcake proves popular throughout the country.

Preheat oven to 450˚ F.

Sift or blend together:
2 1/4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup granulated sugar

With a pastry blender or two knives, cut in until crumbly:
1/2 cup butter or shortening (I used margarine)

Stir in:
1 cup milk (almond milk)

Mix lightly with a fork to make a soft, slightly sticky dough.

Turn dough out on a lightly floured surface and kneat gently 8 to 10 times. Roll out or pat to 1/2 inch thickness. Cut in 3-inch circles.

Bake on ungreased baking sheet in 450˚ oven for 12 to 15 minutes, or until light golden brown.

Cool, Split in half and butter (margarine).

Fill with crushed fresh, sweetened strawberries (allow 1/3 cup sugar for each cup fruit). Top with sweetened whipped cream and garnish with whole strawberries.

Makes 12 servings.