What heralds summer better than Strawberry Shortcakes? These shortcakes are quick to make and freeze well, so you can make a batch and eat them as and when you want. Just add strawberries and cream!
Strawberries start to taste better in May/June and the growing season has lengthened, thanks to polytunnels, so you can enjoy Strawberry Shortcakes for all of the summer – right through to September.
I remember making them when my grandfather lived with us. He was very fussy about his food and didn’t eat strawberries, because of the seeds. This was ideal as we were a family of six, including him, and my boyfriend had come to dinner. This recipe makes six double shortcakes and I was very pleased with the results. Grandad was too. He decided that he could eat strawberries, after all. As I had made them, he could make an exception. My mother and I had to share one. I wasn’t impressed!
Quick and easy
Making strawberry shortcakes again I’m surprised at how easy they are – and quick to make too. I’m sorry I didn’t make them more often for my family. I’ll just have to make up for it every summer from now on!
You can make Strawberry Shortcakes for pudding or for afternoon tea. These individual shortcakes aren’t as filling or as rich as they look – which isn’t always a good thing as it’s easy to eat two if you’re feeling a bit greedy.
Strawberry Shortcakes all year round?
Give these shortcakes a go and give your family a treat. Just one word of warning: this only works with tasty English strawberries. I shan’t be making these much beyond the end of September. If the berries don’t taste great, cook them – for example, try a Strawberry and Rhubarb Crumble.
- Tala 3 Stainless Steel Pastry Cutters – Three cutters that I most often use are these: 5.5cm, 6.5cm and 7.5cm. The largest is ideal for Strawberry Shortcakes and the smaller ones are good for biscuits or other scones, such as Cheese Scones.
IF YOU LIKE THIS…
…Why don’t you try:
For the shortcakes:
- 1 large egg
- 100 ml milk
- 100 g butter
- 250 g self-raising flour
- ½ teaspoon salt (2.5ml)
- 50 g caster sugar
- 200 g strawberries
- 150 ml cream
- Preheat the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F
- Grease the baking tray with a little butter
- Wash and hull the strawberries
For the shortcakes:
- Beat the egg with the milk
- In a large bowl, rub the butter into the flour and salt. Add the sugar and mix to a soft, but not sticky, dough with the egg mixture
- Turn out onto a lightly floured table. Roll out the dough to a depth of about 1cm
- Cut out 6 rounds and put them on the baking sheet. Brush the tops with milk
- Cook the shortcakes for 10-12 minutes
- Cool on a wire rack. Use while still warm
- Whisk the cream until it stands in soft peaks
- Cut the strawberries into thick slices
- Cut the shortcakes in half with a sharp knife. Cover each half with whipped cream and a few strawberries.
- Optionally, sprinkle with a little icing sugar
- The uncut shortcakes keep for 2-3 days in an airtight container, preferably in the fridge, but are best eaten on the day they are made
- The shortcakes freeze well for up to a month and defrost in a few minutes. Cut them in half while still frozen to speed up defrosting