Chocolate Bannock Mixed Berry Shortcakes

This lightly sweetened and fresh fruit dessert is a healthier and lightened-up version of shortcake that tastes as good as it looks. Try this classic recipe with a hint of maple syrup and our added twist using BOOST Powdered Chocolate. Dusted with a bit of icing sugar or garnished with a fresh mint leaf, these 6 beautiful and delicious shortcakes will be great for sharing with your loved ones.

Prep time: 25 mins.

Cook time: 25 mins.

Total time: 55 mins.

Servings: 6 Bannock Mixed Berry Shortcakes

Yum

What you need

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 cup (125 g) Boost Powder 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

How to prepare

Instructions

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

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.

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

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.