A shortcake is a cross between shortbread and a scone (biscuit). It’s crucial not to be tempted to overbake these shortcakes as you want them a little cakey inside.
- 500 g fresh strawberries, hulled
- 100 g caster sugar
- 1 Tbsp strawberry liqueur (or framboise, or brandy)
- icing sugar, for dusting
- 300 g plain flour
- 1 ½ tsp salt
- 1 Tbsp baking powder
- 2 Tbsp caster sugar
- 125 g butter
- 125- 190 ml cream, plus extra for brushing
- 400 ml cream, cold
- 60 g caster sugar
- ½ vanilla bean, seeds scraped (pod discarded)
- Cover the strawberries with the sugar. Leave overnight.
- Drain, reserving liquid. In a small saucepan over medium heat, reduce liquid to form a light syrup. Add a splash of strawberry liqueur. Place strawberries in the pan and squash slightly. Cook until syrup is thick.
- For the shortcake, preheat oven to 200°C. Grease and line a baking tray with baking paper.
- Sift flour, salt, baking powder and sugar into a bowl. Rub butter into the mixture. Add cream and mix until you have a sticky dough. Allow to rest for 30 minutes in the refrigerator.
- On a lightly floured work surface, roll out dough to a 1cm thickness and cut into 7–10cm discs. Place discs on the prepared baking tray and brush with cream. Bake for 10–12 minutes or until golden. Remove from oven, place on a wire rack to cool.
- For the Chantilly cream, place the ingredients in a bowl and use an electric mixer to whip to soft peaks.
- To serve, split the shortcakes crossways, fill with cream and strawberries, and dust with icing sugar
Let shortcakes cool before adding filling, or cream may melt.
This is an edited extract from Real Food by Mike by Mike McEnearney (Hardie Grant, $45), out now.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||49.8 g|
|Total carbohydrates||114.0 g|
|- Sugars||56.9 g|
|Dietary fibre||4.4 g|