Strawberries were always on myÂ favoritesÂ 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 450Ëš 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)
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 450Ëš 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.