Strawberry shortcake recipe
This classic American dessert is the epitome of summer. What’s not to love about a buttery light-as-air sponge, filled with fresh strawberries and whipped cream?
Tips:
- You do need to eat the shortcakes warm from the oven on the day they are made. But you can keep the unbaked shortcakes for up to two hours in the fridge before baking.
- You will need a 8cm (3 inches) round or fluted cutter.
Ingredients
- 325 g plain (all-purpose) flour
- 2 tsp baking powder
- 0.5 tsp fine sea salt
- 125 g cold butter
- 4 tbsp caster sugar (plus a little extra for sprinkling)
- 165 ml single (pouring) cream (plus a little extra for brushing)
- 11.5 oz plain (all-purpose) flour
- 2 tsp baking powder
- 0.5 tsp fine sea salt
- 4.4 oz cold butter
- 4 tbsp caster sugar (plus a little extra for sprinkling)
- 5.8 fl oz single (pouring) cream (plus a little extra for brushing)
- 11.5 oz plain (all-purpose) flour
- 2 tsp baking powder
- 0.5 tsp fine sea salt
- 4.4 oz cold butter
- 4 tbsp caster sugar (plus a little extra for sprinkling)
- 0.7 cup single (pouring) cream (plus a little extra for brushing)
- 250 g ripe strawberries, hulled and halved or quartered
- 1 tbsp caster sugar
- 250 ml double (heavy) cream, whipped
- 1 amount of a little softened butter
- 8.8 oz ripe strawberries, hulled and halved or quartered
- 1 tbsp caster sugar
- 8.8 fl oz double (heavy) cream, whipped
- 1 amount of a little softened butter
- 8.8 oz ripe strawberries, hulled and halved or quartered
- 1 tbsp caster sugar
- 1.1 cups double (heavy) cream, whipped
- 1 amount of a little softened butter
Details
- Cuisine: American
- Recipe Type: Strawberry
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 6
Step-by-step
- Preheat the oven to 200°C (fan 180°C/375°F/gas mark 6).
- Sift the flour into a large bowl. Stir in the baking powder and sea salt.
- Cut the butter into small pieces, then rub into the flour with your fingers, until you have small crumbs. Stir in the sugar.
- Using a flat-bladed knife, gradually mix in the cream until it’s well distributed. Using floured hands, bring the dough together and put on to a floured surface.
- Gently roll out the dough until it’s 2cm (1 inch) thick. Dip your cutter in flour, then cut out as many circles as you can. Re-roll until you have six to eight shortcakes.
- Put the shortcakes on to a greased baking sheet, leaving a 2.5cm (1 inch) gap between each one. Brush the tops with a little single cream, then sprinkle with caster sugar.
- Bake for 15 minutes or until risen and golden brown.
- Meanwhile, crush half the strawberries with a fork and the sugar.
- Once the shortcakes are ready, remove them to a cooling rack for five minutes, then split them in half and spread each one with a little softened butter. Spoon each base with the crushed and sliced strawberries, and top with the whipped cream, before popping on the lid. Serve straightaway.
Image: vm2002/Shutterstock
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