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)
- 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.