Are you familiar with the saying, “It’s all about the little things”? We definitely agree, but we also think it’s all about the sweet things. Last weekend, in our pursuit of making the most of the month of August, we set out for a little afternoon of relaxation. 

We found a dock overlooking one of our local lakes and enjoy sitting with our feet in the water watching the sunset. And, to top it off, we enjoyed this delicious little twist on the summer classic: shortcake.

Simply Sweet Cinnamon Strawberry Shortcakes

1 ¾ cups/425 mL all-purpose flour

3 tbsp/45 mL sugar

1 tbsp/15 mL Watkins Baking Powder

½ tsp/2mL baking soda

½ tsp/2 mL Watkins Cinnamon

½ tsp/2 mL Watkins Orange Peel

½ tsp/2.5 mL salt

¼ cup/60 mL butter

¼ tsp/1 mL Watkins Vanilla

1 ¼ - 1 ½ cup/310-375 mL heavy cream

¼ cup/60 mL walnuts, chopped.

Preheat oven to 400 degrees. Mix together flour, sugar, baking power, baking soda, cinnamon, orange peel and butter. Stir in vanilla, cream and walnuts. Drop on baking sheet using a ¼ cup/60 mL measuring cup. Brush with butter and sprinkle with sugar and cinnamon, if desired. Bake for 15-20 minutes or until brown. Cool shortcakes and cover with strawberries and whipped cream.

Sweetened Strawberries

4-6 cups/1-1.5 quarts strawberries

¼ cup/60 mL sugar

Hull and quarter strawberries, toss in media bowl with sugar. Let stand for 20 minutes.