This twist on strawberry shortcake uses sweetened mini versions of bannock, a traditional aboriginal bread, in place of the usual biscuits. The maple-kissed toffee sauce adds an extra Canadian touch.
- Prep time 1 hour
- Total time 1 hour
- Portion size 8 servings
- 2 cups all-purpose flour (approx)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla
- vegetable oil for frying
- 2 cups sweet cherries pitted and halved
- 2 cups strawberries hulled and quartered
- 1 cup raspberries
- 1 tablespoon granulated sugar
- 3/4 cups whipping cream 35%
- 1/2 teaspoon vanilla
Maple Toffee Sauce:
- 3 tablespoons butter
- 1/3 cup packed brown sugar
- 3 tablespoons whipping cream 35%
- 3 tablespoons maple syrup
- 1 teaspoon maple extract
- pinch salt
MethodMaple Toffee Sauce: In small saucepan, melt butter over medium heat; add brown sugar, stirring until smooth and melted. Stir in cream; bring to boil. Cook, stirring, until colour deepens slightly and sauce is thick enough to generously coat back of spoon, about 3 minutes. Remove from heat; stir in maple syrup, maple extract and salt until smooth. Let sauce cool completely.
Bannock Biscuits: While sauce is cooling, in bowl, whisk together flour, sugar, baking powder and salt. Make well in centre; pour in milk, vanilla and 1/2 cup water. Using fork, toss together just until soft and slightly sticky dough forms.
If necessary, add more flour, 1 tbsp at a time, to reach desired consistency.
Turn dough out onto floured work surface; using floured hands, press out to 1/2-inch (1 cm) thickness. Using 2 3/4-inch (7 cm) square cutter, cut out 8 shapes, rerolling scraps as necessary.
In cast-iron or heavy-bottomed skillet, add enough oil to thinly coat bottom; heat over medium-low heat until oil shimmers. Working in batches, fry dough, turning once, until puffed, golden and tip of knife inserted in centres comes out clean, about 6 minutes. Using slotted spoon, remove biscuits to paper towel–lined plate to drain; let cool.
Filling: While biscuits are frying, in bowl, toss together cherries, strawberries, raspberries and sugar. Let stand for 20 minutes.
In separate bowl, beat cream with 1 tbsp of the Maple Toffee Sauce until stiff peaks form. Whisk in vanilla.
Assembly: Halve biscuits horizontally; spoon cherry mixture and whipped cream over bottom halves. Drizzle with half of the remaining Maple Toffee Sauce. Replace top halves of biscuits; drizzle with remaining Maple Toffee Sauce.
Change it up: Family-Size Cherry-Berry Bannock Shortcake
Increase strawberries and cherries to 3 cups each; increase whipping cream in filling to 1 1/4 cups. Prepare bannock as directed until dough forms; turn out onto floured work surface. Press out to 8-inch (20 cm) circle. In cast-iron or heavy-bottomed skillet, add enough oil to come 1/4-inch (5 mm) up side; heat over medium-low heat until oil shimmers. Fry dough, turning once, until puffed, golden and tip of knife inserted in centre comes out clean, about 8 minutes. To assemble, halve bannock horizontally; spoon half of the cherry mixture over bottom half. Top with half of the whipped cream; drizzle with half of the remaining Maple Toffee Sauce. Replace top half of bannock; spoon remaining whipped cream around edge. Spoon remaining cherry mixture over top; drizzle with remaining Maple Toffee Sauce.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 281 mg
- Sugars 25 g
- Protein 6 g
- Calories 485.0
- Total fat 29 g
- Potassium 245 mg
- Cholesterol 48 mg
- Saturated fat 10 g
- Total carbohydrate 53 g
- Iron 15.0
- Folate 27.0
- Calcium 10.0
- Vitamin A 15.0
- Vitamin C 35.0