Strawberry Shortcake

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, chilled and cut into small cubes (⅜ cup, or ¾ stick)
  • 1 egg, large (U.K.)/extra large (N.A.)
  • 40g (1½ oz) caster/white sugar (3 tbsp)
  • 3 tbsp milk
  • 14g (½ oz) melted butter (1 tbsp)

  • For the filling
  • 340g (12 oz) strawberries (1 pint container)
  • 150ml (5 fl oz) double cream/whipping or heavy cream (⅔ cup)
  • icing/powdered sugar for dusting

  • You will also need a 20cm (8 in) sandwich tin that is 5cm (2 in) deep and brushed with a little 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. Next whisk in the sugar and milk to mix. Now pour the mixture liberally over the dry ingredients and, using a table knife, cut through the mixture to begin bringing it together. Then with floured fingers continue bringing the mixture together to make a rough, soft dough. Turn out onto a lightly floured work surface and knead lightly a few of times to smooth the surface.

  8. Divide the dough in 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. Brush the surface of the dough liberally with the melted butter. Now place the second circle of dough on top.

  9. Bake the shortcake for 15 minutes, then turn out onto a wire rack and cool for 10 minutes. 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. Cut the top into 8 equal slices, which will make cutting the dessert easier to serve.

  12. Whip the cream until soft peaks form.

  13. Now 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 perfectly.

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

Updated: September 29, 2018