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Deconstructed Bannock and Strawberry Shortcake with Matcha Cream
Prep: 20 minutes
Cook: 10 minutes
Servings: 4
East Meets West in a Dessert Bowl
This isn't your grandmother's strawberry shortcake. We deconstruct the classic, replacing the biscuit with crispy, tender pieces of fried bannock dusted in cinnamon sugar. The traditional whipped cream gets an update with the sophisticated, slightly bitter flavour of Japanese matcha, which beautifully complements the sweetness of the fresh strawberries. It's a delightful textural and flavour experience.
Materials
- For the Sweet Bannock: 2 cups all-purpose flour, 1 tbsp baking powder, 1/4 cup sugar, 1/2 tsp salt, 1/3 cup cold butter (cubed), 1 cup milk, Oil for frying
- For the Topping: 1/2 cup sugar, 1 tbsp cinnamon
- For the Berries: 1 lb fresh strawberries (hulled and quartered), 2 tbsp sugar
- For the Matcha Cream: 1 cup heavy whipping cream, 2 tbsp powdered sugar, 1 1/2 tsp matcha powder (sifted)
Preparation
- Macerate the Strawberries: In a bowl, toss the quartered strawberries with 2 tbsp of sugar. Let sit for at least 15 minutes to draw out the juices.
- Make the Matcha Cream: In a chilled bowl, combine the heavy cream, powdered sugar, and sifted matcha powder. Using an electric mixer, whip until soft peaks form. Do not overbeat. Refrigerate until needed.
- Prepare Bannock Dough: In a large bowl, mix flour, baking powder, 1/4 cup sugar, and salt. Cut in butter until crumbly. Stir in milk to form a dough. Pat out on a floured surface to 1/2-inch thickness and cut into 1-inch cubes.
Cooking
- Fry the Bannock: Heat 1 inch of oil in a skillet over medium-high heat. Carefully add the bannock cubes in batches, frying for 2-3 minutes until golden brown on all sides. Drain on paper towels.
- Coat the Bannock: In a bowl, combine 1/2 cup sugar and the cinnamon. While the bannock pieces are still warm, toss them in the cinnamon-sugar mixture until well coated.
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