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Strawberries shortcakes

Author: 5/15
Shortcakes aux fraises
Preparation 40
Baking 15
Portions 6
Freezing No


For the shortcakes:
  • 180 ml (3/4 cup) of flour
  • 60 ml (1/4 cup) of sugar
  • 20 ml (4 teaspoons) of baking powder
  • 180 ml (3/4 cup) of crumbled butter
  • 2 eggs
  • 250 ml (1 cup) of sour cream
For the garnishing:
  • 750 ml (3 cups) of strawberries sliced into 4
  • 30 ml (2 tablespoons) of sugar
  • 180 ml (3/4 cup) of 35% whipping cream
  • 30 ml (2 tablespoons) of icing sugar
  • 2 to 3 drops of vanilla
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  • Preheat oven at 425°F (220°C).
  • In a bowl, mix dry shortcakes ingredients. Add butter and mix until obtaining a grainy preparation.
  • In another bowl, mix eggs with sour cream and lemon zest.
  • Gradually add the sour cream mixture with the first preparation and stir everything up until obtaining a homogenized preparation.
  • Butter six muffin cups molds. Divide the preparation into each cup and oven bake 15 to 17 minutes. Remove from oven and cool down over a grill. Unmold.
  • In a bowl, crush half the strawberries and refrigerate.
  • With a hand mixer, whip cream at high speed until obtaining firm peaks. Add icing sugar and vanilla.
  • When serving, slice shortcakes in half over the thickness. Garnish each cake with strawberries and whipped cream.

Chef's notes

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