Try This At Home: Canada Day Strawberry Shortcake

It’s only Tuesday but we're already dreaming about this Canada Day weekend ice cream strawberry shortcake!

Time: 1 hr

Serves: 2

Created by Emma McCabe

*Vegan Version: Use vegan butter, plant-based milk, and our Roasted Strawberry and Rhubarb Sorbet 

What you need:

• 1 jar of our Strawberries & Cream Ice Cream

Shortcake:

• 1 cup and 1 tbsp all purpose flour
• 1 tbsp cornstarch
• 1 tsp baking powder
• ¼ tsp salt
• ¾ cup butter 
• 1 cup sugar
• 1 tbsp vanilla extract
• ½ cup apple sauce 
• ⅓ cup milk 

Sauce:

• 2 cups fresh sliced strawberries
• 3 tbsp sugar
• 2 tsp lemon juice

 

What to do:

1. Preheat the oven to 350F and grease a round cake pan with coconut oil. 
2. Whisk together the flour, cornstarch, and salt in a small bowl. 
3. In a stand mixer, combine the butter and sugar until creamy. Next add the vanilla. Slowly incorporate the applesauce while mixing. Add half of the flour mixture on low speed until almost incorporated, then add the rest of the flour. Mix in the milk. 
4. Pour the cake batter into the prepared pan and bake for 45 minutes. 
5. While the cake bakes, prepare the sauce by placing sliced strawberries, sugar and lemon juice in a saucepan over medium-high heat for 5 minutes until it is a thin liquid. 
6. When the cake is finished baking, allow it to cool on the counter for 10 minutes before slicing it, spooning a scoop of ice cream on top and drizzling with strawberry sauce. Happy Canada Day!