The Globe's berry shortcake

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20 min


18 hearts, each about 2-1/2 inches (6 cm) wide

* PLUS Baking Time: 23 minutes


  • 5 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 tbsp baking powder
  • 1 1/2 tsp salt
  • 3/4 cup vegetable shortening
  • 2 cups buttermilk , or sour milk (see tip below)
  • 2 quarts strawberries , blackberries, raspberries or blueberries
  • 35% cream , optional
  • mint , for garnish (optional)


  • Preheat oven to 375F (190C). (This oven temperature is lower than we usually use for biscuits, but gave the best results.) Measure flour, sugar, baking powder and salt into a large mixing bowl. Stir with a fork until blended. Then, using a pastry blender or two knives, cut shortening into flour mixture until mealy. Make a well in centre and pour in buttermilk or sour milk. Stir just until dry ingredients are moistened. Do not over-mix or biscuits will be tough.
  • Turn dough out onto a lightly floured surface. If using sour milk, heavily flour surface because dough will be sticky. Using lightly floured hands, form dough into a ball, then flatten top. Fold dough in half using a kneading motion. Turn dough and repeat 3 or 4 times. Then, roll with a rolling pin or pat gently with your hand until about 1-1/2 inches (3.5 cm) thick. Cut out biscuits with a 2-1/2-inch- (6-cm-) wide heart-shaped or round cookie cutter. Gather scraps, gently pat out again to 1-1/2 inch (3.5 cm) thickness and cut additional shapes. If you like a sparkling sugar top, lightly brush each biscuit top with milk. Then, sprinkle with a little additional coarse or granulated sugar. Place on ungreased baking sheets. Immediately bake in centre of 375 F (190 C) oven until lightly golden, about 23 to 25 minutes. Using a spatula, transfer biscuits to a cooling rack.
  • Meanwhile, wash berries under cold running water and drain. Remove hulls and thickly slice. Split biscuits in half, horizontally, preferably while warm. Fill with berries and a large dab of whipped cream. Garnish with a sprig of mint and additional berries.

Nutrition (per serving)

  • Calories
  • 262,
  • Protein
  • 4.9 g,
  • Carbohydrates
  • 40.5 g,
  • Fat
  • 9.1 g,

Local residents such as the Hinds and day-trippers alike stop at the Globe Restaurant in Rosemont, Ont., for heart-shaped shortcake stuffed with luscious local berries and real whipped cream. Owners David McCracken and Bethany Hunt bake the biscuits daily and softly whip cream by hand.

Buttermilk tip

We found that buttermilk produced the best-tasting biscuits. If you would prefer to use sour milk, add 2 tablespoons (30 mL) lemon juice or white vinegar to a large measuring cup, then fill with milk to the 2 cup (500 mL) mark.