Strawberry shortcakes

Strawberry shortcakes

From
Tea and Cake
Serves
8

Ingredients

Quantity Ingredient
325g plain flour
pinch salt
1 tablespoon baking powder
55g caster sugar
125g soft butter, chopped
1 egg, beaten
125ml cream
2 tablespoons sugar, additional
1 egg white, lightly beaten
300g strawberries
250ml whipped cream

Method

  1. Preheat oven to 220°C.
  2. Sift flour, salt and baking powder into a bowl. Add sugar and butter and rub in to produce a fine breadcrumb texture. Whisk egg into cream and pour into flour mixture, bit by bit, stirring it with a fork until mixture holds together.
  3. Turn dough out onto a lightly floured surface and roll to a thickness of 2 cm. Cut out circles using a 6 cm cutter. Continue re-rolling dough and cutting out circles – you should get 8 in total.
  4. Place shortcakes on a greased baking tray, brush with egg white and sprinkle with remaining caster sugar. Bake for 10–15 minutes, until golden brown.
  5. Split while still warm and fill with sliced strawberries and whipped cream and serve immediately.
Tags:
Tea and Cake
sweets
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