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