Thursday, 23 February 2017

STRAWBERRY SHORTCAKE RECIPE

I'm not sure there's anything more quintessentially British than the tennis whites of Wimbledon which, by default means strawberries and cream. Having played tennis since, about 6 years old, it baffles me that I haven't actually, ever been to Wimbledon, I will get there one day...I will!

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.

INGREDIENTS
makes 8 shortcakes

FOR THE 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
300g strawberries
1 tbsp caster sugar
250 ml double cream or creme fraiche

METHOD

  1. Preheat the oven to 220C/gas mark 7. Line a baking tray with greaseproof paper.
  2. Mix the flour, salt, baking powder and 3 tablespoons of the sugar in a mixing bowl. 
  3. Grate the butter into the flour mixture and using your fingertips finish crumbling the butter into the flour.
  4. 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.
  5. Once the dough has formed turn out onto a lightly floured surface and roll gently to 2cm thick. 
  6. 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.
  7. Brush the tops of the rounds with egg white and sprinkle with the last 2 tablespoons of caster sugar. 
  8. Bake for 10-15 minutes or until lightly golden in colour then transfer to a wire cool rack.
  9. Crush half the strawberries with a tablespoon of caster sugar. Halve or quarter, depending on size, the remaining strawberries. 
  10. If using double cream whip until soft peaks form.
  11. 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.
These would be perfect for watching the tennis or even for a garden party! If you do give them a go please do share your pictures with me on Twitter or Instagram!

No comments

Post a Comment

© Bakes By Butter | All rights reserved.
BLOG TEMPLATE HANDCRAFTED BY pipdig