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Strawberry Shortcake with Le Brie Paysan

4 portions


Strawberry coulis

  • 375 ml (1½ cups) fresh or frozen strawberries, coarsely cut
  • 60 ml (¼ cup) sugar
  • 4 slices homemade or store-bought pound cake
  • 185 g (6½ oz.) sliced Le BRIE Paysan cheese
  • 250 ml (1 cup) sliced fresh strawberries
  • 15 ml (1 tbsp.) icing sugar


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Strawberry coulis

  • Combine coarsely cut strawberries and sugar in a saucepan.
  • Bring to a boil and simmer for 5 minutes.
  • Remove from heat, purée, and let cool.
  • Place a large slice of pound cake on each plate.
  • Top with cheese.
  • Add strawberry coulis and garnish with strawberries slices.
  • Sprinkle with icing sugar and serve immediately.

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  • The strawberry coulis will keep in the refrigerator for up to a week. The shortcake should not be assembled until ready to serve.

You can use these cheeses for this recipe


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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