To bring a smidge of the Wimbledon feel to my humble abode I decided to take the strawberries and cream side dish to the next level...que a batch of scrumptious Strawberry Shortcake's*.
* I know, I know these look just like a scone but I promise you they are very different! The shortcake is a completely different texture to a scone, think shortbread, but in cake form, and the filling for strawberry shortcake takes a little more finesse.
FOR THE SHORTCAKES
makes 8 shortcakes
325g plain flour
1 tbsp baking powder
1/2 tsp salt
5 tbsp caster sugar
125g unsalted butter (frozen)
1 large egg (beaten)
125 ml single cream
1 large egg white
FOR THE FILLING
1 tbsp caster sugar
250 ml double cream or creme fraiche
- Preheat the oven to 220C/gas mark 7. Line a baking tray with greaseproof paper.
- Mix the flour, salt, baking powder and 3 tablespoons of the sugar in a mixing bowl.
- Grate the butter into the flour mixture and using your fingertips finish crumbling the butter into the flour.
- Whisk the egg into the cream, pour into the flour mixture a little bit at a time, use a fork to mix. The creamy egg mixture will help the dough come together, you may not need it all so add carefully.
- Once the dough has formed turn out onto a lightly floured surface and roll gently to 2cm thick.
- Use a round cutter to cut as many rounds as you can, place each round on the lined baking tray. Gather the scraps back into dough, re-roll and cut out more rounds until you have 8.
- Brush the tops of the rounds with egg white and sprinkle with the last 2 tablespoons of caster sugar.
- Bake for 10-15 minutes or until lightly golden in colour then transfer to a wire cool rack.
- Crush half the strawberries with a tablespoon of caster sugar. Halve or quarter, depending on size, the remaining strawberries.
- If using double cream whip until soft peaks form.
- The shortcakes are best eaten still a little warm, cut in half, cover with a spoonful of the strawberry mixture, a few of the halved strawberries and a dollop of whipped cream. Set the top back on and serve.