Strawberry Cinnamon Shortcakes

Prep time: 20min
Total time: 20min
Makes 8
1 1/2 cups
all-purpose flour
375 mL
1/4 cup
sugar, divided
60 mL
2 tbsp
baking powder
30 mL
1 tsp
Ground Cinnamon
5 mL
1 pkg
Ground Almonds
100 g
1/4 cup
very cold Light Cream Cheese, cut in small cubes
60 mL
2/3 cup
milk
150 mL
1/4 cup
Pure Strawberry Jam
60 mL
3 cups
hulled and sliced strawberries (approx. 3/4 lb/375 g)
750 mL
3/4 cup
whipping cream
175 mL
1 tsp
Pure Vanilla Extract
5 mL
Cinnamon for garnish (optional)
1 cake
calories
340
fat
16 g
saturated fat
6 g
carbs
42 g
protein
7 g
cholestrol
35 mg
fibre
4 g
sodium
280 mg

Directions

  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.