Eat Strawberries

Strawberry shortcakes

A lovely strawberry recipe. Perfect for serving for a quintessentially British afternoon tea in the garden.

 

NUTRITIONAL INFO PER SERVING

Calories 484kcals

Fat 30.9g (19g saturated)

Protein 6.7g

Carbohydrates 47.7g (14.9g sugar)

Salt 0.6g

 

INGREDIENTS

325g plain flour, plus extra for dusting

½ tsp salt

1 tbsp baking powder

5 tbsp caster sugar

125g unsalted butter, frozen

1 large free-range egg, lightly beaten

125ml single cream

1 large free-range egg white, lightly beaten

For the filling

300g strawberries, hulled and quartered

1 tbsp caster sugar

Few drops of balsamic vinegar (optional)

200ml double cream, lightly whipped, or crème fraiche

 

METHOD

Preheat the oven to 220°C/fan200°C/gas 7. Mix the flour, salt, baking powder and 3 tbsp of the sugar in a large bowl. Coarsely grate the butter into the dry ingredients and use your fingertips to crumble into the flour. In a separate bowl, whisk the whole egg into the cream and pour into the flour a little at a time, mixing quickly with a fork until the dough comes together (you may not need all of the cream).

Turn the dough out onto a lightly floured surface, and roll out to about 2cm thick. Use a floured 6.5cm cutter to cut out 8 rounds, re-rolling the dough if necessary.

Place the shortcakes about 2.5cm apart on a lined baking sheet. Brush the tops with the egg white and sprinkle with the remaining 2 tbsp of caster sugar.

Bake in the oven for 10–15 minutes, until risen and golden brown, then remove and set aside to cool a little on a wire rack. Meanwhile, crush half the strawberries with the sugar and balsamic Split each shortcake across the middle and cover the base with a dollop of whipped cream or crème fraîche, a spoonful of the crushed strawberry mixture and a few halved or quartered strawberries, then set the tops back on loosely and serve while the shortcakes are still warm.

Advertisements