The best strawberry shortcake, by far. It uses a bannock base, rather than pound cake or angel food cake – kind of a Nova Scotian twist. And that’s what makes it the best!

This dish also relies on really good strawberries. Go for local berries with big strawberry flavour and soft texture, rather than the imported ones that travel well.

Ingredients

Base:
4 cups flour
10 tsp baking powder
1 teas salt
3/4 cup sugar
3/4 cup shortening or lard
2 cups milk

Filling/topping:
1 quart of fresh strawberries
1/4 cup sugar
1 cup whipping cream
1 tbsp sugar

Instructions

Hull and slice strawberries. Mix with sugar, and let sit. The juice will come out of the berries, and that's what you want. 

Preheat oven to 425

Combine dry ingredients. Cut in shortening or lard.  Add milk.  

Spread dough into a greased 9x13" pan. Bake for 20 minutes, or until tester comes out clean. 

Whip whipping cream and add sugar. 

To assemble: 
Cut a square of bannock, then slice in half horizontally. On the bottom half, pile strawberries (and their juice) and top with whipped cream. Put the top on, then pile on more strawberries and whipped cream. 

This is a must-do dessert every year at strawberry season. I’ve also done it with other fresh fruits (e.g. blackberries), but the strawberry version is the one that I really want.

Unfortunately I was so eager to get eating that I didn’t take a photo of the bannock or the assembly. Shucks, I’ll have to make this again …

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The verdict

Always a winner. Definitely make this.