| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 cups all-purpose flour
- 1/2 cup plus 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1 3/4 cups plus 3 tablespoons heavy cream
- 2 pounds strawberries, hulled and quartered
- 1 cup maple syrup
Instructions
- Preheat the oven to 375 degrees F.
- Put the flour, 1/2 cup of sugar, baking powder, cardamom, and salt in a mixing bowl. Add 1 3/4 cups of the heavy cream and mix until a dough forms. Put the dough onto a floured surface and pat into a disk 12 inches in diameter. Cut into 6 wedges and place on a baking sheet. Brush each wedge with the remaining 3 tablespoons of cream and sprinkle with the remaining 2 tablespoons of sugar. Place the pan into the top half of the oven and bake for 25 minutes, until the cakes are golden and firm to the touch. Remove from the oven and let cool.
- As the cakes are baking, put the berries and maple syrup in a bowl. Let macerate until ready to assemble the desserts.
- Slice each shortcake in half and place the bottom halves on a platter. Divide the berries among the 6 cake bottoms. Top with the shortcake tops and garnish with whipped cream.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 684 |
| Total Fat | 29 g |
| Saturated Fat | 18 g |
| Carbohydrates | 102 g |
| Dietary Fiber | 4 g |
| Sugar | 62 g |
| Protein | 7 g |
| Cholesterol | 105 mg |
| Sodium | 353 mg |
Reviews
I LOVE this recipe! The cardamon give such a nice and different flavor to the shortcake. I use the Maple Berries mix often for a quick fruit topping for store bought angel food cake and for frozen waffles (no extra syrup needed. I like to mix fresh strawberries and blueberries together to make a nice Red, White & Blue, 4th of July dessert. Top it off with White whipped cream topping. The Maple Berries keep in the refrigerator for about a week, if you don’t eat it all in within a couple of days!
This is just 1 recipe that explains why I bought two of “The Hearty Boys” cookery books.Dan and Steve just never place a collective gaffe on Any recipe I’ve enjoyed.One thought about Cardamom.It’s a strong spice.Please try to locate a shoppe that you can actually Taste first.You may desire to “sub” out Allspice or Cinnamon.Nutmeg? A fabulous baked dessert that Others may ask,”what Bakery did You go to”? That delicious.
These are the best shortcakes. I have made them several times. The flavor of the cardamom is a great addition to bland shortcakes.My family is finnish and they make Nisu with cardamom so I’m very familiar with cardamom. Using it fresh ground is the way to go. They are a bit on the sweetside but taste great with eggs for breakfast.
This recipe is perfect with one exception…I sent a email to the “Hearty Boys” to confirm and they sent me a reply that there is an error in the recipe…pat the dough into a 6 inch diameter (not the 12″)…otherwise the recipe is correct. I made it and it turned out perfect…I loved the taste of the cardamom.
I made this for a party at work and everyone wanted the recipe. I used a mixture of berries: raspberries, blueberries and strawberries. When I told them what was in the berry mixture, they couldn’t believe it. Some though I had used a liqueur. I had never used cardamon before and the shortbread was delicious! I highly recommend this recipe!
in my part of the country, 2 cups of flour was not enough to make the right consistency with 1 3/4 cups of heavy cream.