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  • Prep
    20 min
  • Total
    35 min
  • Serving

Double Strawberry Shortcake


  • 450 g (1 lb) fresh strawberries, washed, hulled and quartered
  • 60 mL (1/4 cup) sugar
  • 250 mL (1 cup) all-purpose flour
  • 250 mL (1 cup) pastry flour
  • 15 mL (1 tbsp) baking powder
  • 3 mL (1/2 tsp) salt
  • 125 mL (1/2 cup) Neilson butter, cold, cut into 1/2 cm (1/4 in) cubes
  • 160 mL (2/3 cup) Neilson strawberry milk
  • 250 mL (1 cup) Neilson 35% cream


  1. Preheat oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper.
  3. In a mixing bowl toss the strawberries with 15 mL (1 tbsp) sugar and set aside.
  4. In a large mixing bowl combine the flours, baking powder, 15 mL (1 tbsp) sugar, salt and butter. Use a pastry cutter to work the butter into the flour until the mixture resembles coarse oatmeal.
  5. Add the Dairyland strawberry milk. Stir quickly with a spoon until the dough barely comes together.
  6. Dust a clean work surface with flour. Turn the dough out and pat it together. Fold it once over itself and pat it out again to a thickness of 2 1/2 cm (1 in). Cut 4 circles with a wide cookie cutter and place them on the baking sheet. Bring the remaining dough together and cut out 2 more circles.
  7. Brush the tops of the 6 shortcakes with some strawberry milk and dust with 15 mL (1 tbsp) sugar. Bake for 12 to 15 minutes, rotating the baking sheet after 6 minutes.
  8. In a mixing bowl, whisk the cream with the remaining sugar until it holds soft peaks.
  9. To plate the dessert, split open a shortcake horizontally, add 1/6 of the strawberries and their liquid and top with 1/6 of the whipped cream. Top with the other half of the shortcake.


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  • Prep
    3 min
  • Total
    3 min

Berry and Cottage Cheese Smoothie