STRAWBERRY SHORTCAKE
Ingredients
500g-750g Strawberries
Sugar
500ml Whipping Cream
SHORTCAKE
500g plain flour
60g sugar
5ml salt
25ml baking powder
200g butter
300ml whipping cream
Milk and granulated sugar for dredging
Oven: 220C
Serves: Large cuts easily into 8
Source: Jane Grigson
Method
Slice/halve/quarter the fruit, place in a bowl and sprinkle with sugar.
Leave to macerate.
Shortcakes
Sift dry ingredients, rub in the butter.
Whip the cream to a soft, thick consistency, add to 3/4 to the dough to make a soft dough, use the rest if needed.
Knead for a minute.
Press into one or two 8" loose bottomed tins, or cut into rounds.
Brush the tops with melted butter or brush with milk and dredge with granulated sugar
Bake large cake at 220C for 30-40 mins. Small rounds at 220C for 15 mins.
Ensure that the cakes are cooked through.They can look done on the surface but doughy in the middle. Turn the oven down if getting too brown on top.
Leave to cool
Split and fill with prepared strawberries and whipped cream.
I pre cut the base if serving at a help yourself event.
Option to butter each side of shortcake before filling.
Individual Shortcakes
