Strawberry Shortcake by Allisa
Punnet of Strawberries
1/2 a lemon
200ml of double cream
125g cold unsalted butter
125g whole milk
325g plain flour
1 tbsp baking powder
5 tbsp caster sugar
1/2 tsp salt
Optional: Vanilla or Icing Sugar
Alternative to strawberries: apricots, plums, raspberries and blueberries
1. A couple of hours before serving, haul and de-leaf the strawberries, then slice in half.
2. Place in a bowl with the juice of half of a lemon, and 2 tbsp caster sugar.
3. Give a gentle mix, cover and place in the fridge.
4. Preheat your oven to 180°C, and line a tray with parchment. If the day is warm, place the butter in the freezer ahead of time to keep it nice and cold.
5. Then, whisk together all the dry ingredients in a large bowl, just to combine. Once the butter is cold enough to handle, grate it into the dry mix through the largest hole on your box grater.
6. Toss the butter through the dry mix to so all the butter is even coated in flour.
7. In a smaller bowl, whisk the egg and milk together, and then pour into the dry/butter mix.
8. Gently combine, and then turn out on to your work surface until the dough sticks together and you can form a 6”x 6” square.
9. The dough will look shaggy but should stick together. Similar to making scones.
Cut into 8 squares. Place on your baking tray and bake for 20 minutes or until golden brown.
10. Once the cakes are cooled, whip your cream (add some vanilla and icing sugar if you’ve got them), slice the cakes in half, and smother the bottom with softly whipped cream.
11. Last come the strawberries, and finally sandwiching it all together. A soft snowfall of icing sugar can be added on top to garnish, but only if you’re feeling fancy.
For storage of leftovers and reheating,
please look at the
food safety website.