Real strawberry shortcakes


shortcake

Ingredients 10
Servings 9
Time

Ingredients

  • 280
    g
    cake or all purpose flour
  • 15
    ml
    baking powder
  • 10
    ml
    castor sugar
  • 2
    ml
    cream of tartar
  • Pinch salt
  • 110
    g
    cold, unsalted butter, diced
  • 125
    ml
    cold milk
  • 50
    g
    soft unsalted butter
  • 500
    g
    strawberries, cleaned, hulled and lightly crushed with sugar to taste, to make 1 litre (4 cups)
  • g
    Whipped cream
 

Method

 
Mix all the dry ingredients together in a bowl and rub in the butter until crumbly.
Mix to a dryish scone dough with milk.
Pat the dough out into a square that is 1.5-2 cm thick and cut into 9 squares.
Bake at 200  for 12-15 minutes, or until the shortcakes are risen and golden brown.
Split the shortcakes in half and place bottom halves on a serving platter.
Butter them, then pile the strawberry and sugar mixture on top.
Place whipped cream over strawberries.
Place other scone halves on top.

 

Read more on: bake  |  fruit
 

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