About this recipe:Instead of the normal strawberry shortcake, I like to make use of other summer fruits when available. Use your favourite selection of fruit.
200g plain flour
1 1/2 teaspoons caster sugar
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
60g cold butter, cut into small pieces
60% semi-skimmed milk
For the topping
300g fresh blueberries, rinsed and dried
4 fresh apricots, pitted and sliced
225g cherries, pitted and halved
3 tablespoons icing sugar, divided
175ml whipping cream
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Method Prep:30min › Cook:15min › Ready in:45min
Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
Sift together the flour, sugar, baking powder, bicarbonate of soda and salt in a mixing bowl. Rub in the cold butter until the mixture resembles coarse crumbs. Make a well in the middle of the flour mixture; pour in the buttermilk and milk, and mix just until the dough gathers together. Do not overwork. Cover the bowl, and allow dough to rest 10 to 15 minutes. Roll or pat the dough into 6 rounds, each about 7cms in diameter. Place on prepared baking tray.
Bake in preheated oven until puffed and golden, about 15 minutes. Place on a wire rack and cool to room temperature.
Meanwhile, combine the blueberries, apricots and cherries in a bowl. Toss to blend and set aside.
Beat the whipping cream in a mixing bowl until soft peaks form. Stir in 2 tablespoons icing sugar; continue beating until stiff peaks form. Split the shortcakes in half and place the bottom halves on 6 serving plates. Spoon whipped cream over each half, top with fruit, and place a shortcake top on each. Dust tops with remaining 1 tablespoon icing sugar.