This is just about the most Canadian Recipe I could think of for Canada Day!  This twist on strawberry shortcake uses sweetened mini versions of bannock, a traditional aboriginal bread, in place of the usual biscuits. The maple-kissed toffee sauce adds an extra Canadian touch.  You’re going to love it so much!


Bannock Biscuits:
  • 2 cups all-purpose flour (approx)
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • vegetable oil for frying
  • 2 cups sweet cherries pitted and halved
  • 2 cups strawberry hulled and quartered
  • 1 cup raspberries
  • 1 tablespoon granulated sugar
  • 3/4 cups whipping cream 35%
  • 1/2 teaspoon vanilla
Maple Toffee Sauce:
  • 3 tablespoons butter
  • 1/3 cup packed brown sugar
  • 3 tablespoons whipping cream 35%
  • 3 tablespoons maple syrup
  • 1 teaspoon maple extract
  • pinch salt


Maple Toffee Sauce: In small saucepan, melt butter over medium heat; add brown sugar, stirring until smooth and melted. Stir in cream; bring to boil. Cook, stirring, until colour deepens slightly and sauce is thick enough to generously coat back of spoon, about 3 minutes. Remove from heat; stir in maple syrup, maple extract and salt until smooth. Let sauce cool completely.

Bannock Biscuits: While sauce is cooling, in bowl, whisk together flour, sugar, baking powder and salt. Make well in centre; pour in milk, vanilla and 1/2 cup water. Using fork, toss together just until soft and slightly sticky dough forms.

If necessary, add more flour, 1 tbsp at a time, to reach desired consistency.

Turn dough out onto floured work surface; using floured hands, press out to 1/2-inch (1 cm) thickness. Using 2 3/4-inch (7 cm) square cutter, cut out 8 shapes, rerolling scraps as necessary.

In cast-iron or heavy-bottomed skillet, add enough oil to thinly coat bottom; heat over medium-low heat until oil shimmers. Working in batches, fry dough, turning once, until puffed, golden and tip of knife inserted in centres comes out clean, about 6 minutes. Using slotted spoon, remove biscuits to paper towel–lined plate to drain; let cool.

Filling: While biscuits are frying, in bowl, toss together cherries, strawberries, raspberries and sugar. Let stand for 20 minutes.

In separate bowl, beat cream with 1 tbsp of the Maple Toffee Sauce until stiff peaks form. Whisk in vanilla.

Assembly: Halve biscuits horizontally; spoon cherry mixture and whipped cream over bottom halves. Drizzle with half of the remaining Maple Toffee Sauce. Replace top halves of biscuits; drizzle with remaining Maple Toffee Sauce.

I told you Canada was a great country!! canadian-flag

See more ideas on this recipe and nutritional info over at Canadian Living.