Dessert: Ottawa Valley Strawberry Shortcake

Beautiful local strawberries are showcased in this heavenly summertime dessert, served at the Fairmont Château Laurier in Ottawa, Ontario. Granulated maple sugar is the star ingredient in the scones, which stand in as the shortcake. Layer the scones with

Ingredients

2 1/2 c. flour
.13 c. sugar
.13 c. granulated maple sugar
1 1/2 tbsp. baking powder
1/2 c. butter
1 egg
3/4 c. milk

Instructions

Maple crunch scones: Preheat oven to 450 degrees F. Combine the dry ingredients (flour, sugars, baking powder) into a bowl. Cut in butter until butter is pea-sized. Add in egg and milk. Blend until it is emulsified. Using a rolling pin, roll the dough out until it is about 1 inch thick.
Using a round 4-inch cookie cutter, cut scones. Makes approximately 12 scones. Score and place on a lightly greased baking sheet. Bake for 15 minutes or until golden brown. Allow them to cool and cut them in half.
Marinated local strawberries: Mix strawberries, sugar, and Port wine together and allow to marinate for 10 minutes. Reserve.
Chantilly cream: In a large stainless steel bowl, add cream and begin to whip it with an electric mixer or using a balloon whisk. As soon as the cream starts to thicken, add vanilla and sugar. Continue to whip until it forms soft peaks similar to that of a soft-serve ice cream cone. Reserve.
Strawberry coulis: Blend strawberries, sugar, and lemon juice together in a household blender and strain through a strainer. Reserve.
Assembly: Slice the scone in half. Place the bottom half in the center of your plate. Drizzle 1 tablespoon of the strawberry coulis on the scone bottom. Arrange some of the marinated strawberries on the scone and top that with a healthy dollop of the Chantilly cream. Place the scone top on the top and garnish with a mint sprig. Drizzle some additional strawberry sauce for color and flavor. Enjoy.