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Strawberry Shortcake
A sweet, rich and crumbly shortcake filled with strawberry jam, sliced strawberries and cream.
Equipment
- weighing scales
- Measuring spoons
- Large bowl
- measuring jug
- Baking tray (sheet)
- reusable non-stick baking mats or parchment/baking paper
- 8 cm cookie cutter
Ingredients
For the Shortcake
- 225 grams self-raising flour
- 1 teaspoon baking powder
- 100 grams chilled butter
- 50 grams caster sugar
- 1 egg
- 100 ml milk or cream
- 1 tablespoon demerara or granulated sugar
For the filling
- 12 strawberries
- ½ tsp lemon juice
- 1 tsp caster (superfine) sugar
- 4 tsp strawberry jam
- 150 millilitres double (heavy) cream or 100g clotted cream
To garnish
- 1 tbsp icing (confectioners) sugar optional
Instructions
For the shortcake
- Heat the oven to 220℃/425℉ (Fan 200℃/400℉)
- Line a baking tray with parchment paper or a reusable liner.
- Put 225 g (2 cups) self-raising flour and 1 tsp baking powder in a bowl.
- Cut 100 g (2oz) chilled butter into to cubes and add it to the flour. Use a blunt knife to cut it into the flour. Then rub the butter into the flour with your fingertips, until it looks like breadcrumbs.
- Add 50 g (⅓ cup) caster (superfine) sugar to the crumb mix and stir it in.
- Then crack 1 egg into a jug or other measure and beat with a fork. Add up to 100 ml (½ cup0 milk or cream until the measure reaches 150ml.
- Gradually add this mixture to the flour bringing the liquid and flour together into a soft dough, you may need a little less or a little more depending on your flour.
- Pat the dough out to about 1.25cm (½ inch), cover with plastic wrap and put into the fridge for 20 mintues.
- Cut into rounds with an 85 mm (3 ¼ in) cookie cutter and place on the baking tray.
- Brush the tops of the shortcakes with milk, or some of the milk/egg mix if you have any left.
- Sprinkle with demerara or granulated sugar.
- Bake for about 10 minutes until the scones are pale golden brown.
- Remove from the baking sheet and cool on a wire rack.
To assemble
- Take one cooled shortcake per person and split them in half.
- Spread 1 tsp strawberry jam on the base of each scones and place on a serving plate.
- Whip the double (heavy) cream to soft peaks. Then top the shortcake with a spoonful of whipped cream. If you are using clotted cream then simply add a spoonful on top of the jam. Keep back 4 teaspoons of cream.
- Set aside 4 of the best strawberries (preferably quite small) for the top of the shortcakes.
- Hull and slice the remaining 8 strawberries and sprinkle with a teaspoon of caster sugar and ¼ tsp lemon juice
- Divide the strawberry slices between the four scones and place the second shortcake half on top.
- Add a teaspoon of cream and top with a small whole strawberry. Dust with icing (confectioners) sugar if liked.
Notes
If you don't have time to make scones, you can always buy some good quality scones and layer them up with jam, cream and strawberries.
Nutrition
Calories: 649kcalCarbohydrates: 71gProtein: 11gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 140mgSodium: 201mgPotassium: 315mgFiber: 2gSugar: 27gVitamin A: 1286IUVitamin C: 22mgCalcium: 128mgIron: 1mg