Strawberry Shortcake

strawberry-shortcake

This is such a perfect treat at this time of year!

A shortcake is very similar to an English scone but made with egg and cream instead of milk to form the dough.

This recipe makes about 7 x 7.5cm shortcakes

You Will Need:

  • 300g Plain Flour
  • 1tsp Bicarbonate of Soda
  • 2tsp Cream of Tartar
  • 100g Butter
  • 70g Caster Sugar
  • 1tsp Vanilla Essence
  • 100ml Double Cream
  • 1 Egg

Decoration and Filing:

  • 400ml Double Cream
  • 100g Icing Sugar
  • 14 Sliced Strawberries (about 2 per shortcake more if they are small strawberries)
  • 7 Whole Strawberries (one for each shortcake)

Method:

  • Grease your baking sheet and preheat your oven to 180degrees C.
  • Sift together the flour, bicarbonate of soda and cream of tartar.
  • Add the butter, caster sugar and vanilla essence to the sifted ingredients and rub together until it resembles breadcrumbs.
  • Mix together the double cream and egg.
  • Add the cream and egg to the ‘breadcrumb’ mixture and gently bring it together until it forms a soft dough.
  • Turn this out on to a floured surface, press out until about 2cm thick and cut into rounds with your cookie cutter. I used a 7.5cm cookie cutter.
  • Reform the dough and repeat until all the dough has been used up.
  • Arrange on your prepared baking sheet and bake at 180 degrees C for 12-15mins or until golden brown on top.
  • If you over bake, the shortcakes will become dry and crumbly but with the cream and the strawberries, they can’t fail to taste great!

Decoration and Filling:

  • Whip the double cream and icing sugar together until firm and holds its shape.
  • Slice the strawberries.
  • Cut the shortcakes in half widthways.
  • Arrange the strawberries on the bottom half of each shortbread.
  • Put a generous dollop of cream on top of the strawberries and put the top half of the shortcake on top.
  • I piped extra cream on top of each shortcake and finished with a strawberry.
  • Serve and enjoy!

These are best on the day they are made. I recommend filling and decorating just before serving.

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