Strawberry Shortcake

So summery. A very light strawberry shortcake that is filled with sliced berries and whipped cream.

 

Strawberry Shortcake
Prepares: 8 servings (photo shows 4 servings)
 
  • Preparation time: 40 minutes
  • Cooking time: 15 minutes
  • Standing time: about 15 minutes

  • Ingredients
  • For the shortcake
  • 225g (8 oz) plain flour/cake and pastry flour, plus extra for dusting (1½ cups + 1 tbsp)
  • 2 tsp baking powder
  • pinch of salt
  • 85g (3 oz) butter, cut into small cubes (⅜ cup, or ¾ stick)
  • 1 egg, large (U.K.)/extra large (N.A.)
  • 40g (1½ oz) caster sugar/white sugar (3 tbsp)
  • 3 tbsp milk
  • 14g (½ oz) melted butter (1 tbsp)

  • For the filling
  • 1 pint container strawberries
  • small carton double cream/whipping cream
  • icing sugar/powdered sugar for dusting

  • Equipment
  • A 20cm (8 in) sandwich tin that is 5cm (2in) deep and brushed with a little of the melted butter.


  1. Method
  2. For the filling
  3. Wash the strawberries and pat dry. Hull, then slice them lengthways and place in a bowl. Sprinkle with the sugar and toss to coat. Put to one side for at least 1 hour to draw out the juices.

  4. For the shortcake
  5. Meanwhile, preheat the oven to 200°C (400°F) (gas 6)

  6. Sift the flour, baking powder and salt into a large mixing bowl. Add the butter and rub in with fingertips.

  7. In a smaller bowl, add the egg and whisk with a fork to break up, then add the sugar and milk and mix together. Pour the mixture liberally over the dry ingredients and, using a table knife, cut through the mixture bringing it together to make a rough soft dough. With floured fingers, draw the mixture together, then turn out onto a lightly floured work surface and knead lightly a couple of times to smooth the surface.

  8. Divide the dough into two equal pieces and gently pat each half out to a circle that will fit the buttered tin. With floured fingers, lift one circle of dough and lay it in the tin, gently pressing it to fit. Brush the surface of the dough liberally with the melted butter. Now place the second circle of dough on top and press gently to fit.

  9. Bake the shortcake for 15 minutes, then turn out onto a wire rack and cool for 10 minutes. Then, using the tip of a palette knife, gently separate the two pieces of shortcake. The melted butter separating the two layers will have allowed them to remain separate.

  10. To assemble
  11. Place the shortcake base on a serving plate. Divide the top into 8 equal slices, which will make cutting the dessert easier to serve.

  12. Whip the cream until soft peaks form.

  13. Spoon the strawberries and their juice over the base and then cover with the whipped cream. Place the 8 slices on top in exactly the order they were cut so they will fit back together.

  14. Dust with icing sugar/powdered sugar using a small sieve and serve immediately.

 

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