Strawberry Shortcake
If strawberries are not a favorite, you can fill them with any soft fruit, grilled peaches work very well or poached pears. You can spoon on the softened fruit and drizzle a little of the juice over the cream.
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
15
MINUTES
Ingredients
330g self raising flour, sieved
60g golden caster sugar
125g cold butter, cut into small cubes
125 ml cream, cold
1 tsp of vanilla
1 egg and an extra egg white
2 tsp of granulated sugar
For the filling
240ml cream
2 tsp honey
300g strawberries, stalks removed and halved or sliced
Method
1. Line a large flat baking tray with parchment.
2. Stir the flour and sugar together. Rub in the butter until it resembles rough breadcrumbs. Make a well in the centre.
3. Lightly beat the cream, vanilla and the whole egg with a fork. Pour this into the well in the centre of the flour mixture and bring everything together to form a dough. It should be wet but not so sticky that you cannot work with it.
4. Turn the dough onto a floured surface and pat it down so that it is about 2 inches in height. Cut out six discs and place them apart on your tray.
5. Lightly beat the egg white and brush it onto the top of each shortcake. Sprinkle this with the granulated sugar. Place the tray into the fridge to allow the shortcakes to firm up for about an hour, or longer if you wish.
6. Preheat your oven to 220ºC/gas mark 7.
7. Bake in the centre of your oven for about 15 minutes or until golden on top. Once cool enough to handle place the shortcakes onto a wire rack to cool completely.
8. Whip the cream with the honey until stiff peaks form. Depending on the size of the strawberries halve of chop them.
9. Using a serrated knife to cut the shortcakes in half horizontally. Fill the base with cream and top this with your prepared strawberries, before placing the lid on the shortcake. You can also top this with more strawberries and cream if you wish to layer it up.
