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Chocolate Bannock Mixed Berry Shortcakes

    Ingredients

    1 1/2 cups (375 mL) whole wheat flour
    sifted
    2 tbsp (30 mL) granulated sugar
    1 tbsp (15 mL) baking powder
    1/4 tsp (1 mL) salt
    1/4 cup (60 mL) cold butter
    cut into cubes
    1/2 cup (125 mL) evaporated milk
    1/2 cup (125 mL) Carnation Breakfast Essentials Powdered Chocolate
    1 tsp (5 mL) vanilla extract
    3/4 cup (175 mL) 35% whipping cream
    2 tbsp (30 mL) maple syrup
    1/2 cup (125 mL) strawberries
    sliced
    1/2 cup (125 mL) blackberries
    1/2 cup (125 mL) blueberries

    Instructions

    1

    Split shortcakes in half crosswise. Evenly pipe whipped cream over bottom half; top with mixed berries. Cap with top of shortcakes. Serve immediately.

    2

    Preheat oven to 425°F (220°C). In large bowl, combine flour, sugar, baking powder and salt; using fingertips or pastry blender, rub or cut in butter until mixture resembles coarse crumbs.

    3

    In small bowl, combine evaporated milk, CBE powder and vanilla; gradually stir into flour mixture to make soft dough. Transfer to lightly floured work surface; knead a few times until smooth.

    4

    Divide dough evenly into 6 portions. Roll each portion into ball, then flatten into 1-inch (2.5 cm) thick round. Place on parchment paper–lined baking sheet, about 2 inches (5 cm) apart. Bake for 12 to 15 minutes or lightly golden. Let cool completely.

    5 Filling

    Just before serving, using electric mixer, beat cream until stiff peaks start to form. Stir in maple syrup. Transfer to piping bag fitted with piping tip.

    Tips

    For best flavour and texture

    Bannock shortcakes are best served the day they are made.

    If desired

    Dust shortcakes with a little icing sugar and garnish with fresh mint leaves.

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