Strawberry shortcakes
Strawberry shortcakes are delicious for pudding or for afternoon tea. This recipe makes 12 open shortcakes as pictured or 6 if you want the lids on.
Servings: 12 servings
Ingredients
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
To finish:
- 200 g strawberries
- 150 ml cream
Instructions
Preparation:
- 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
To finish:
- 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
Notes
Storage:
- 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