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Stephanie's Berry Berry Shortcakes

Contributed by: Chris WebAdmin. of


  • 3 cups (750 ml) Five Roses All Purpose Flour
  • 1/4 cup (50 ml) sugar
  • 1 1/2 tbsp (22 ml) baking powder
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) lemon zest (opt.)
  • 1/3 cup (75 ml) cold butter, cut in cubes
  • 1/2 cup (125 ml) dried blueberries, or currants
  • 1 1/4 cup (300 ml) buttermilk, or milk
  • milk / sugar / whipped cream or ice cream
  • Berries (or seasonal fruit), sweetened to taste


Preheat oven to 220 C (425 F).

Combine flour, sugar, baking powder, baking soda, salt and lemon zest. Cut in butter using pastry cutter or 2 knives, until mixture resembles coarse crumbs. Stir in dried fruit.

Add buttermilk, stirring with a fork to make a soft, slightly sticky dough. Gather into a ball and place on lightly floured surface; knead gently about 8 times until smooth.

Roll or pat to about 3/4" (2 cm) thick. Cut into 8 large or 12 medium rounds using a floured cutter.

Place on baking sheet. Brush tops lightly with milk and sprinkle with sugar.

Bake 14 to 18 min. or until golden brown. Split in half while warm; serve with cream or ice cream and fruit.

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