This streamlined version of an American classic makes an impressive summer dessert or centrepiece for a special tea table. Based on a quick, light scone mixture and filled with Greek-style yogurt, whipped cream and lots of juicy fresh strawberries, it is easy to make and simply irresistible.
C * A B1, B2, B6, B12, calcium
Strawberries contain a phytochemical called ellagic acid, which is believed to help protect against cancer. In traditional medicine, strawberries are believed to purify the digestive system and act as a mild tonic for the liver. * The action of whipping incorporates air into cream and increases its volume, thus making a modest amount go a long way.
Raspberries, blueberries and stoned cherries can all be substituted for the strawberries. * To make a spiced shortcake with autumn fruit, add 1 tsp ground cinnamon to the scone mixture with the caster sugar. Halve, stone and slice 225 g (8 oz) ripe plums. Reserve 8 neat slices for decoration, then use the rest to top the cream in place of the strawberries. Reserve 8 blackberries from 225 g (8 oz) and press the remainder into the cream with the plums. Finish as in the main recipe, decorating the top of the shortcake wedges with the reserved plum slices and blackberries. * Instead of whipped cream and yogurt, fill the shortcake with 300 g (10½ oz) fromage frais flavoured with 2 tsp icing sugar and ½ tsp pure vanilla extract.
- 11 Nov 2012
Made this for a BBQ and Fathers Day and it went down a storm on both occasions! - 02 Jul 2013
Unbelivable sooooo good - 19 Jul 2014