Ingredients

Method

• 500 g cake flour
• 80 g sugar
• 5 t baking powder
• 1 t salt
• 180 g cold butter, cut into bits
• 1 cup thick cream
• Cooled melted butter, for brushing
For serving:
• 250 g sliced hulled strawberries
• 250 g small whole strawberries
• lightly whipped cream
• sugar, to taste

Method

Ingredients

1. In a large bowl, sift together the flour, sugar, baking powder and salt. Using your fingertips, lightly rub in the butter until crumbly. Stir in the cream with a fork then knead lightly using your fingertips until just combined, to form a soft dough. (Work quickly to ensure a tender texture.)

2. Turn the dough onto a floured board. Pat out thickly. Stamp out 6 to 8 circles, about 7cm in diameter. Arrange on a baking sheet lined with baking paper. Gather the remaining dough, then pat out again to form a thick layer. Stamp out slightly smaller rounds than the first batch.

3. Repeat if necessary, but remember that if you overwork the dough, the shortcake won’t be light and fluff y. Brush the larger rounds with melted butter, then place the smaller rounds on top and brush with butter.

4. Freeze while preheating the oven to 220ºC. Bake in the centre of the oven for about 15 minutes or until risen, golden and firm. The shortcakes should be just baked through, with a cakey texture. They must be made on the day of serving, and are best served warm.

5. Assemble the shortcakes just before serving. Split apart. Spoon the sliced strawberries, sugared to taste, over the bottom halves. Top with the smaller halves and decorate with whole strawberries. Sprinkle with sugar. Serve with lightly whipped cream.

Per serving: 2909kJ, 7.4g protein, 47.5g fat, 64g carbs

Find more berry recipes here.