strawberry-shortcake

Strawberry Shortcake

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Ingredients

Shortcake:
  • ¾ cup solid coconut oil (unscented)
  • 2 cups all-purpose flour
  • 1 tsp salt
Cannabis infused glycerine syrup:
  • 3.5g dried cannabis bud
  • ½ cup vegetable glycerine
Filling:
  • 2 mangoes
  • 12 strawberries
  • 1 sprig of fresh mint
  • zest of 1 lime
  • 1 tsp cannabis infused glycerine syrup
  • 2 tsp sugar
  • 1 cup 35% cream
  • 2 vanilla pods split and scraped down the middle

Cooking Instructions

MAKES 8 Biscuits

TIME: 30 Minutes

  • For the shortcake:

    Preheat oven to 350F.

    In a medium mixing bowl, sift all dry ingredients, then add the coconut and cannabis oils and mix together until the ingredients start to resemble the texture of sand. This indicates that the coconut and cannabis oils are evenly distributed.

    Mix the wet ingredients in a separate bowl, then add to the dry mix and combine to form a dough. Do not over mix the dough.

    Scoop the dough out of the mixing bowl and place on a lightly floured work surface. Gently roll out the dough to a 1.5 inch thickness and cut into 3 inch rounds. Any dough left over can be reshaped and cut out again. If the dough is too sticky while shaping, try adding some flour to your hands or utensils. Place the cut-out rounds evenly spaced on a parchment lined baking sheet. Brush the tops of the biscuits with egg wash and top with ¼ tsp sugar. Place the baking tray in the preheated oven for 15-18 minutes until biscuits are golden brown and if a toothpick inserted into it comes out clean. Remove from the oven and leave to cool.
  • For the infused glycerine syrup:

    Grind your cannabis in a clean, handheld grinder. Add ground cannabis to a baking sheet and gently roast at 220—240F for 20-40 minutes. Remove pan from the oven and drizzle vegetable glycerine over the roasted cannabis. Return baking sheet to oven and slow cook for 6-8 hours at 150F, stirring every 30 minutes. Strain the infusion into a small mixing bowl using a fine mesh strainer and set syrup aside until needed.

  • For the filling:

    Peel mangoes, dice and add to a small bowl, discarding the pits.

    Slice the tops off the strawberries and discard. Then slice the strawberries and add to the mango.

    Add cannabis infused glycerine syrup, lime zest and shredded mint leaves to the fruit and stir. Let mixture sit for 10 minutes at room temperature.

    To make the Chantilly vanilla cream, add the cream, sugar and vanilla to a medium mixing bowl and whisk until the cream forms thick soft peaks.

  • To serve:

    Cut the biscuit in half and place chopped berries and mango on the bottom half of the biscuit, topping with vanilla Chantilly cream. Add another spoonful of strawberry and mango.

    Replace the top half of the biscuit and garnish with cannabis leaves.

recommended strains

For this recipe, choose a strain high in limonene, caryophyllene and myrcene.

About the Chef

John MacNeil, Corporate Red Seal Cannabis Chef at Namaste, has a long list of credentials and experience that qualify him as a master of molecular gastronomy. Inspired by the freshness and quality of ingredients at local markets in his hometown of Cape Breton, Nova Scotia, Chef MacNeil went on to study Culinary Arts at Charlottetown’s Holland College and obtained his Red Seal certification in 2004. He further developed his culinary skills under Chef Urs Thommen in Switzerland, where he learned to apply classical European techniques to his dishes.

Chef MacNeil has an impressive track record of achievements in fine dining, including stints as Executive Chef in several high-end restaurants across Canada. He was named Best Chef 2012 by Avenue Magazine, and later received accolades for a restaurant he founded in Calgary called Black Pig Bistro, including Best New Restaurant 2014 (Avenue Magazine) and recognition as one of Canada’s 100 Best Restaurants 2015 (Canada’s 100 Best). His foray into entrepreneurship continued as he co-founded reTreat Edibles, where he found his true calling in developing cannabis infused foods that combine the natural flavour compounds (terpenes) of cannabis with top quality ingredients.


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