Strawberry and watermelon shortcake

This take on a traditional strawberry shortcake–made with sweet cake or biscuits–incorporates watermelon in a couple of different ways. Adding watermelon purée to the strawberry mixture before macerating makes this dessert seem extra impressive to your dinner guests without much more effort on your part. We are all about minimal effort for maxium impressions.

If you aren't up for baking biscuits, just head to a local bakery for biscuits, scones or a sliced pound cake.

Strawberry-watermelon sauce

2 cups cubed watermelon, divided

1/4 cup cane sugar

1 cup hulled and quartered fresh strawberries

In a food processor, combine 1 cup of the watermelon cubes and sugar. Pulse until smooth and transfer to a large bowl. Add the quartered strawberries and remaining 1 cup cubed watermelon, toss to combine.

Cover with plastic wrap and let sit for 30 minutes and up to 2 hours.

Biscuits

2 cups all-purpose flour

2 1/2 tsp baking powder

1 tsp salt

1 tbsp plus 2 tsp cane sugar

1 1/2 cups plus 2 tbsp heavy cream

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk flour, baking powder, salt, and 1 tbsp (15 mL) of the sugar together.

Add 1 1/2 cups (375 mL) of the cream and stir just until the dough comes together. (It will be ragged at first but will smooth out as the dough is kneaded.)

Turn dough onto a lightly floured surface and gently knead until the dough is mostly smooth. Pat into a 3/4-inch (2 cm)-thick round.

Using a circular biscuit cutter or pairing knife, cut out as many 3⁄4' rounds as possible and place them on your prepared baking sheet.

Bring the scraps together and pat out to make more biscuits.

Repeat until all the dough is used. You should end up with 6 biscuits.

Brush the tops of the biscuits with the remaining heavy cream and sprinkle with 2 tsp (10 mL) sugar.

Bake the biscuits for 15 minutes or until golden brown on top.

Let cool before assembling dessert.

Note: Biscuits can be made the evening before and kept wrapped in food grade plastic or in an air-tight container. Store bought biscuits can also be used, if preferred.

Whipped cream and assembly

1 cup heavy cream

1 tsp pure vanilla extract

sugar (to taste)

In the bowl of an electric mixer, combine the cream and vanilla.

Beat at medium high speed until soft peaks form, then, with the mixer running, slowly add the sugar until the soft peaks become slightly firmer.

To assemble the shortcakes, cut the biscuits crosswise in half. Place the bottom half on a plate and top with whipped cream, followed by a spoonful of the strawberry-watermelon mixture.

Cover with the top half of the biscuit and top with one last scoop of cream and strawberry-watermelon mixture.

Serve immediately.