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Cooking Club

Your next cooking club challenge is: Strawberry shortcake!

This classic is a snap to make.
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Strawberry shortcake with vanilla cream
Photo, Roberto Caruso.

Our cooking club features one great recipe for the entire month, including a prize for the best photo entry. So spread the word to all your friends — with nearly a month to enter, fitting a new recipe onto the menu will be a breeze.

June challenge: Our best-ever strawberry shortcake with vanilla cream Is there really a better way to celebrate local strawberries coming into season? We don't think so.

The photo Get creative! Don’t shy away from using colour or props, and experiment with different angles when taking your photo. (Instructions on how to enter below.)

The prize At the end of the month we’ll select the best photo submission and that lucky winner will receive a Kitchen Aid 3.5 Cup food chopper and a KitchenAid Ceramic 3-piece nesting mixing bowl set from our friends at The Shopping Channel!

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Click here for contest rules and regulations.

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Where should you post your photo?

Once you have your photo, you can post it one of four ways (make sure you’re not on a private setting):

  • Follow us on Instagram, then post your photo using @ChatelaineKitchen
  • Follow us on Twitter, then tweet us your photo with the hashtag #ChatelaineKitchen
  • Like us on Facebook, then message us your photo
  • Email us your picture at chatelaine.kitchen@gmail.com

Get your photos posted by Thursday, July 7 at noon to be considered for club’s photo gallery, which features the prize-winning photo and all our club entries.

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Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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The cover of Chatelaine's Spring 2026 issue.

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A Bright Spot: Our Spring 2026 issue features 12 colourful DIY decor hacks from guest editor Alexandra Gater. Plus, recipes for protein-packed breakfasts, cheese soufflé and a dreamy rhubarb cake.