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Strawberry shortcake
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Prep Time:
75 minutes
75 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
95 minutes
95 minutes
Enjoy a heavenly slice of Strawberry shortcake bliss.
Ingredients:
- 500.00 ml plain flour
- 10.00 gm baking powder
- 53.75 gm caster sugar
- 125g unsalted butter, chilled, chopped
- 1 egg
- 166.65 gm pure cream
- 1/2 x 300ml tub double cream
- 250g strawberries, hulled, sliced
- Icing sugar mixture, for dusting
Instructions:
- Preheat your oven to 200°C/180°C fan-forced and prepare a 6cm-deep, 20cm (base) round cake pan by greasing and lining the base with baking paper.
- In a large bowl, sift flour and baking powder together, then add sugar. Using your fingertips, gently rub the butter into the flour until it resembles breadcrumbs. In a separate jug, whisk together the egg and pure cream. Pour the egg mixture into the flour mixture and stir with a flat-bladed knife until a soft dough forms.
- Transfer the dough to the prepared pan and gently press it evenly over the base. Bake in the oven until golden, for about 15 to 20 minutes. Allow it to cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely.
- Cut the shortcake in half crossways using a serrated knife. Spread double cream over the cut-side of the base, then top with strawberries. Sandwich with the top half of the shortcake, dust with icing sugar, and serve.