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Cheddar berry shortcakes



  • 1 1/2 cups (375 mL) Cracker Barrel Old Cheddar Shredded Cheese
  • 1 3/4 cups (425 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1/3 cup (75 mL) unsalted butter, cold and cut into cubes
  • 3/4 cup (175 mL) 2% milk
  • 1 cup (250 mL) 35% whipping cream
  • 1 cup (250 mL) sliced strawberries
  • 1/2 cup (125 mL) raspberries
  • 1/2 cup (125 mL) blueberries
  • 2 tbsp (30 mL) maple syrup


  1. Preheat oven to 450°F (230°C). In bowl, whisk together flour, baking powder and salt. Cut in butter using pastry blender or fingertips until mixture resembles coarse meal. Add cheese, tossing until well combined.
  2. Using fork, stir milk into flour mixture to form shaggy dough. Knead for 3 to 5 times until dough comes together; do not overwork.
  3. Turn dough onto lightly floured work surface; pat into rectangle shape, about 1 inch (2.5 cm) thick. Cut into 6 uniform rectangles. Place rectangles, about 2 inches (5 cm) apart, on parchment paper–lined baking sheet.
  4. Bake for 15 to 20 minutes or until puffed and golden. Let cool completely.
  5. Meanwhile, using electric mixer, beat cream until stiff peaks start to form. Toss together strawberries, raspberries, blueberries and maple syrup.
  6. Cut each shortcake in half lengthwise. For each serving, place bottom half of shortcake on dessert plate. Top with 1/3 cup (75 mL) berry mixture and 1/3 cup (75 mL) whipped cream. Cap with top half of shortcake. Serve immediately.



Cracker Barrel trademarks owned or used under license by Canadian Cheese Corporation, Toronto, ON M9C 5J1