I love whipping and eating cream with fresh fruit. Such a pleasant sensation in your palate. You can also use strawberry or any other berry in season. Have a great weekend!
Preparation time: 20 minutes; Baking time: 20-25 minutes; Makes: 16
- 625g (5 cups) all purpose flour
- 5 teaspoons baking powder
- 150g (¾ cup) sugar
- 1½ teaspoons salt
- 175g (¾ cup, 1¼ stick) cold butter, diced into cubes 90g butter
- 180ml (¾ cup) milk
- 240ml 35% cream (whipping cream)
- 300ml whipping cream
- 2 tablespoons icing sugar
- 1 teaspoon vanilla extract (essence)
- 500g (1Ib) fresh strawberry or raspberry
- Preheat the oven to 350ºF (180ºC) (Gas 4) ten minutes before using. Line one large baking sheets with parchment.
- Sift or whisk the flour, sugar, and salt into a bowl. Add the butter to the flour and using your fingertips rub in the butter until the mixture resembles fine breadcrumbs (you can also do this in a food processor).
- Combine the milk and the cream and add to the flour mixture. Mix with a flat-bladed knife to a soft dough. Turn the dough onto a lightly floured surface and knead briefly and lightly, folding it back over itself, and pressing down (about 20 seconds).
- Pat the dough into an 8-inch square and cut out into 16 x 2-inch even squares and place on the prepared baking sheet. Brush lightly with cream or egg wash.
- Bake about 20 minutes or until golden and cooked though. Leave on the tray 5 minutes then transfer to a wire rack to cool completely.
- To make filling: Combine the cream with the two tablespoons icing sugar and vanilla extract and whip until soft peaks form.
- Split the shortcakes in half and fill each with cream and top with raspberries. Dust with the icing sugar. Serve immediately.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240mlAmerican cup.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the shortcake at 350ºF (180ºC) for 23 minutes.