Strawberry Shortcake


Prepare the Strawberries:

  1. Simply toss strawberries with sugar, vanilla, lemon zest and lemon juice. The sugar will draw juice from the berries and thicken the works into a simple, tasty sauce. Set aside.

Prepare the Biscuits:

  1. Preheat oven to 425°F
  2. Place Duinkerken biscuit mix in a large bowl and blend in sugar & nutmeg. Blend in shortening using dough hooks (a pastry blender or fork will also work). Add sour cream & eggs. Mix with dough hooks or by hand until well blended. Knead briefly on a lightly floured surface.
  3. Roll out to 1-inch thickness. Cut into 8 large round biscuits or 12 smaller ones.
  4. Brush with milk, lightly moistening each biscuit. Sprinkle biscuit tops with lots of yourfavouritesugar.
  5. Bake until light, fluffy and golden brown, approximately 13-14 minutes.

Prepare the Shortcakes:

  1. Cut the biscuits in half, spoon loads of berries over the bottom half, and top with the rest of the biscuit. Serve with your favourite ice cream or whipped cream.



  • 1 pkg Duinkerken Biscuit Mix
  • 1/4 cup (60 mL) of sugar
  • 1 tablespoon (15 mL) of freshly ground nutmeg
  • 2 eggs
  • 1/2 cup shortening
  • 1 cup sour cream
  • Milk for brushing
  • Your favourite course or fine sugar for sprinkling biscuit tops


  • 4 cups (1 L) summer ripe strawberries
  • 1 cup (250 mL) of sugar
  • 2 teaspoons (10 mL) of real vanilla extract
  • The juice and zest of 2 lemons

Products used in this recipe

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