About this recipe:This shortcake recipe is a little like stuffing a plain scone with strawberries. Handle the dough as little as possible to ensure a light shortcake. Add a dollop of lightly whipped cream for the ultimate indulgence.
375g plain flour
4 tablespoons caster sugar
4 teaspoons baking powder
3/4 teaspoon cream of tartar
150ml double cream
1 egg, beaten
500g fresh strawberries, hulled and sliced
3 tablespoons caster sugar
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Method Prep:25min › Cook:20min › Extra time:45min › Ready in:1hr30min
Preheat oven to 180 C / Gas 4.
In a large bowl, mix flour, 4 tablespoons sugar, baking powder and cream of tartar. Cut in butter with pastry with two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a 1.25cm thick sheet. Cut into squares. Place on baking trays.
Bake in preheated oven 20 minutes or until golden. Sprinkle 3 tablespoons sugar over sliced berries.
Let shortcakes cool before splitting and filling with sugared berries.
We loved this light scone-like cake, which isn't too sweet, and perfect as written with lots of juicy red strawberries! The cake soaks up the juice from the berries, and it's absolutely divine. - 25 May 2011