Fruits and Veggies - Fresh Canned Frozen

Baked In Strawberry Shortcake

From the Strive for Five at School! Resources
Adapted from the Nova Scotia Department of Agriculture and Marketing, Home Economics Division

Preheat oven to 375°F
1 – 8” x 8” baking pan, lightly greased
Yield: 8
Portion: 1 piece
Cost per serving: $0.35
1/3 cup (75 mL) all-purpose flour, sifted
1/2 cup (125 mL ) whole-wheat flour
1/2 cup (125 mL) white granulated sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/4 cup (50 mL) skim milk
1 egg
2 tbsp (30 mL) non-hydrogenated margarine, melted
2 cups (500 mL) frozen strawberries (thawed & drained)

Crumble Topping
3 tbsp (45 mL) all-purpose flour, sifted
3 tbsp (45 mL) flax flour or flax meal
3 tbsp (45 mL) brown sugar, lightly packed
3 tbsp (45 mL) non-hydrogenated margarine
1/4 tsp (1 mL) cinnamon, ground
1 Sift together the flours, sugar, baking powder, and salt in a bowl.
2 Mix the milk, egg, and margarine. Add to the dry ingredients and beat well for 2 minutes. Spread the batter in the pan.
3 Evenly distribute the strawberries over the batter.
4 Mix the crumble-topping ingredients until the mixture resembles coarse crumbs. Evenly distribute over the strawberries.
5 Bake for about 30–35 minutes; check after 25 minutes. Cut into 8 portions.
Tip: This healthy version of strawberry shortcake is good for a snack or dessert and makes a good substitution for granola bars.

Did You Know?

The strawberry is a tremendously popular fruit, particularly in Nova Scotia, where we consume more strawberries per capita than any other region of Canada.

Did you know that strawberries are grown in every province in Canada and that new varieties mean they are available fresh for a longer period of time?

When picking your own strawberries, remember that they do not ripen after picking, so avoid berries that have white or green parts. Leaving the green cap on will help them stay fresh longer.