Strawberry shortcake

8 Jul

Strawberry shortcake

Strawberry shortcake is America’s take on the quintessentially British scones with cream and jam. Fresher, looser, less “proper”, and somehow more bountiful – for me, strawberry shortcake wins hands down.

Strawberry shortcake
(makes 6)

  • 500g strawberries – rinsed, hulled, and sliced
  • 1/2 cup caster sugar
  • zest and juice of a lemon
  • 1/2 tsp salt (plus a pinch)
  • 2 cups plain flour
  • 1 Tb baking powder
  • 4 Tb (60g) cold, unsalted butter, diced
  • 2 cups (500ml) double cream
  • 1/2 tsp vanilla extract
  1. Preheat the oven to 425°F (220°C).
  2. Combine the strawberries, 1/4 cup of sugar, lemon zest, juice, and a pinch of salt. Leave to sit at room temperature while you make the shortcakes.
  3. Whisk together the flour, baking powder, two tablespoons of the remaining sugar, and a 1/2 teaspoon of salt in a large bowl.
  4. Rub the butter into the flour mixture with your fingertips. Add half (250ml) of the double cream and mix until the dough comes together.
  5. Roll out the dough to a 3/4 inch thickness. Using a round cutter with a 3″ diameter, cut out six shortcakes.
  6. Bake about 15 minutes, or until golden, then cool on a wire rack.
  7. Meanwhile, whisk the remaining cream until firm. Sprinkle over the remaining sugar and the vanilla and whisk to combine.
  8. Split the shortcakes in half, fill with strawberries and whipped cream and serve immediately.

9 Responses to “Strawberry shortcake”

  1. The Culinary Jumble July 8, 2015 at 2:02 pm #

    I have never had strawberry shortcake and had no idea that they were similar to our scones! Yours look gorgeous – may have to try them! 🙂

    • Andrea July 8, 2015 at 3:13 pm #

      They are very yummy – you won’t regret it!

    • Andrea July 14, 2015 at 8:19 am #

      Thank you! They’re pretty similar, though I’ve always had better luck with shortcake than scones – I don’t seem to have the right touch for them..

  2. Margo July 8, 2015 at 2:31 pm #

    Sounds so yummy but I won’t be making strawberry shortcake this year as no local berries have been available. Those huge tasteless imported monsters don’t make it

    • Andrea July 8, 2015 at 3:14 pm #

      I agree – nothing more disappointing than a beautiful, bright-red strawberry that tastes of cotton wool…

  3. Cathy Hodgson July 8, 2015 at 4:57 pm #

    I agree – the scones are a slog when using a knife or fork. I want to try this recipe with strawberries from my new garden.

    Have a great trip in Canada. We are off to the Halcyon Hotsprings near Nakusp on Friday.

    Your blogs are great.

    Love to you and your beautiful family, Cath >

    • Andrea July 10, 2015 at 2:49 pm #

      Thanks Cathy — it’s a shame we won’t manage to meet up in Canada this summer. Maybe next time, or see you guys over here?

  4. Linda July 9, 2015 at 12:43 am #

    I love every sort of shortcake! Mine was delicious and yours sounds (and looks) fabulous! xoxo 🙂

    • Andrea July 10, 2015 at 2:49 pm #

      I’m with you on that!

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