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Strawberry Cinnamon Shortcakes
Makes 8
By Sobeys


  1. Preheat oven to 425°F (220°C). In a large mixing bowl, sift together the flour, 3 tbsp (45 mL) sugar, baking powder and cinnamon. Stir in the ground almonds. Use fingertips to rub the cheese into the flour mixture until it resembles coarse meal. Stir in the milk until the dough holds together.
  2. Drop 8 equal-size spoonfuls of the biscuit dough onto a parchment paper-lined baking sheet. Bake until the tops are lightly browned, about 10 to 12 min. Cool on a wire rack to room temperature.
  3. Meanwhile, heat the jam in a small saucepan over medium heat until runny. Remove from heat, mix in the sliced strawberries and set aside. Using an electric mixer, whip the cream with remaining sugar and vanilla to stiff peaks. Cover and refrigerate until needed.
  4. To serve, slice biscuits in half crosswise. Divide strawberries evenly over the 8 biscuit bottoms. Top each with about 1 tbsp (15 mL) of whipped cream, cap with biscuit tops and finish with a dollop of whipped cream. Sprinkle with cinnamon, if desired, and serve.
  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/4 cup (60 mL) sugar, divided
  • 2 tbsp (30 mL) baking powder
  • 1 tsp (5 mL) ground cinnamon
  • 1 pkg (100 g) ground almonds
  • 1/4 cup (60 mL) very cold light cream cheese, cut in small cubes
  • 2/3 cup (150 mL) milk
  • 1/4 cup (60 mL) strawberry jam
  • 3 cups (750 mL) hulled and sliced strawberries (approx. 3/4 lb/375 g)
  • 3/4 cup (175 mL) whipping cream
  • 1 tsp (5 mL) vanilla extract
  • cinnamon for garnish (optional)