Yesterday the first of the strawberries appeared, so to celebrate the season we made strawberry shortcakes. Just like this…

Makes
12

Preparation

25min

Cooking

15min

Skill level

Easy
By
Average: 4.2 (5 votes)
Yum

Ingredients

  • 250 g strawberries, hulled, sliced
  • 1 tbsp caster sugar
  • 250 ml (1 cup) double cream, whipped

 

Shortcakes

  • 325 g plain flour
  • ½ tsp salt
  • 1 tbsp baking powder
  • 55 g (¼ cup) caster sugar
  • 125 g cold unsalted butter, cubed
  • 1 large egg, lightly beaten
  • ½ cup Greek-style yoghurt
  • 60 ml (¼ cup) milk

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Macerating time 30 minutes

Cooling time 10 minutes

Preheat the oven to 220ºC.

To make the filling, toss the strawberries with the sugar in a medium bowl and let sit for 30 minutes to bring out their juices.

To make the shortcakes, whisk the flour, salt, baking powder and sugar together in a large bowl. Rub the butter into the dry ingredients, using your fingertips to crumble the butter into the flour, until the butter is the texture of course breadcrumbs with some pea-size bits, too.

Whisk the egg, yoghurt and milk to combine in a small jug or bowl. Pour into the flour mixture, a little at a time, using a fork to mix until it comes together – go easy, you may not need all of the liquid.

Turn the dough out onto a lightly floured surface. Using a rolling pin, gently roll to a thickness of about 2 cm. Dip a 5 cm round cutter in flour and cut out as many rounds as you can, then work the scraps back into a dough. Re-roll and cut more rounds.

Place the shortcakes about 2 cm apart on a lined baking tray. Bake for 10–15 minutes or until golden brown. Let them cool slightly on a wire rack.

Slice the shortcakes in half horizontally. Spoon the strawberries and their liquid over the bottom halves. Spoon the whipped cream onto the strawberries, replace the top halves, then serve.

 

Recipe from Hugo and Elsa by Michelle Crawford, with photographs by Michelle Crawford.