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Strawberry shortcake
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Prep Time:
30 minutes
30 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
60 minutes
60 minutes
Seasonal strawberries shine in this delightful shortcake.
Ingredients:
- 107.50 gm caster sugar
- 250g strawberries, hulled, sliced
- 225.00 gm self-raising flour
- 110g butter, chilled, chopped
- 1 egg, lightly beaten
- 1 egg white
- 2.50 gm caster sugar, extra
- 126.25 gm thickened cream, whipped
Instructions:
- Preheat your oven to 180°C/160°C fan-forced. Grease and line a 20cm round cake pan that is 4.5cm deep.
- Combine fresh, juicy strawberries with a sprinkle of 2 teaspoons of sugar in a bowl, then stir gently to mix well. Let it sit aside for a moment.
- Combine flour and the rest of the sugar in a bowl. Add in butter and use your fingertips to rub the butter into the flour mixture until it looks like fine breadcrumbs.
- Create a well in the center of the mixture. Add the egg and stir with a butter knife until well combined. Transfer the dough onto a lightly floured surface and gently knead until smooth. Shape into a 12cm disc and press lightly into the prepared pan. Brush the top with egg white and sprinkle with extra caster sugar. Bake for 30 minutes or until golden. Let it cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- With a gentle hand, slice the shortcake in half horizontally using a serrated knife. Place the bottom half on a plate and spread with a layer of cream and strawberries. Place the other half on top to create a delicious sandwich. Enjoy your treat!