Strawberry Shortcake
Flaky, delicate shortcake sandwiched with fluffy whipped vanilla cream and sweetened fresh strawberries, topped with more strawberries and cream.
Ingredients
Scones
- 2 cups (300 g) all-purpose flour
- 1 tbsp (1 tbsp) baking powder
- 3/4 tsp (0.75 tsp) salt
- 1/3 cup (75 g) granulated sugar
- 8 tbsp (118 g) unsalted butter
- 1/2 cup (125 ml) heavy cream, cold
- 1/4 cup (60 ml) cold water
Whipped Cream
- 1 1/2 cups (400 ml) heavy cream
- 1 tsp (1 tsp) vanilla extract
Strawberries
- 4 1/2 cups (750 g) fresh strawberries washed and sliced
- 1/2 cup (110 g) granulated sugar
Instructions
Strawberries
- Wash, drain and stem the strawberries. Slice each strawberry, longways, into 3-4 slices. Add into a large mixing bowl and sprinkle with sugar. Gently mix the two together until well combined, cover the bowl with plastic wrap and set aside in the fridge until ready to use. Optional: try adding 1tbsp of Cointreau for a bit of extra richness.
Shortcake
- Preheat your oven to 200°C / 375°F. Line a baking tray with baking paper. Set aside.
- For this recipe you’ll need cold butter. Begin by using a sharp knife to carefully cut your butter into 1/2-inch cubes. Set aside in the fridge
- Add the cream and water into a small mixing bowl. Use a spoon to combine. Set aside in the fridge.
- Add flour, baking powder, salt and sugar into a large mixing bowl and stir using a whisk.
- Add the cold butter and use your hands to crumble the butter into the dry ingredients until they resemble pea sized crumbs. You’ll need to work quickly so the butter doesn’t melt. If your hands are warm, run them under cold water to keep them cool before you do this step.
- Pour the water and cream mixture into the crumbly flour mixture.Use a wooden spoon to gently mix until a dough forms. You want to avoid over mixing your mixture.
- Sprinkle your work bench with flour and pour the dough out onto it. Sprinkle some more flour on top. Use a rolling pin to gently roll out to a less than 1-inch thickness. Use a floured biscuit cutter to cut out rounds of the dough. Place on the baking tray. When placing them on the baking tray, place them snugged up next to each other. This helps them rise up straight.
- Brush the top with cream or egg wash (1 egg 1 tbsp milk whisked together) and then sprinkle with some sugar. Bake on the middle shelf for 15 minutes or until golden brown. Once baked, allow to cool on a wired cooling rack.
Assembly
- Slice each shortcake in half and add a spoon of whipped cream, some strawberries, and then sandwich together with the other half of the shortcake.
- Optional, add a swirl of whipped cream on top using a piping bag fitted with an open star tip and some strawberries on top. Garnish with mint leaves.
Video
Notes
Storage
Shortcakes are best served fresh, the day they’re made.
Nutrition
Calories:704kcal | Carbohydrates:71g | Protein:7g | Fat:45g | Saturated Fat:28g | Polyunsaturated Fat:2g | Monounsaturated Fat:12g | Trans Fat:1g | Cholesterol:149mg | Sodium:538mg | Potassium:276mg | Fiber:3g | Sugar:33g | Vitamin A:1646IU | Vitamin C:64mg | Calcium:198mg | Iron:3mg
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