Real strawberry shortcakes

Fairlady
9 servings
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Delicious teatime treats that combine the sweetest of things.

By Food24 November 03 2009
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Ingredients (10)

280 g flour — cake or all-purpose
15 ml Baking powder
10 ml castor sugar
2 ml Cream of tartar
salt — pinch
110 g butter — cold, unsalted, diced
125 ml milk — cold
50 g butter — unsalted, soft
500 g strawberries — cleaned, hulled and lightly crushed with sugar to taste, to make 1 litre (4 cups)
g cream — fresh, whipped
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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.



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