Strawberry shortcake

September 9, 2015 (Last Updated: January 11, 2019)

A never-fail favourite that’s so easy.

Strawberry shortcake

Serves: 4 small stacks
Cooking Time: 1 hour

Ingredients

  • 1,25 litres (5 cups) strawberries, sliced
  • 130g sugar
  • 375ml (1½ cups) fresh cream
  • 5ml (1 tsp) vanilla extract
  • CAKE
  • 500g cake flour
  • a pinch of salt
  • 15ml (1 tbsp) baking powder
  • 50ml sugar
  • 125g butter, cold
  • 1 large egg, beaten
  • 125ml (½ cup) fresh cream
  • 15ml (1 tbsp) milk, if needed
  • gold leaf, to garnish, optional

Instructions

1

At least 2 hours before serving, sprinkle the strawberries with 80g of the sugar, stir a few times and store at room temperature until ready to serve.

2

Whip the cream until soft peaks form, adding the remaining sugar while whipping. Add the vanilla extract and refrigerate until needed.

3

Preheat the oven to 230ºC.

4

For the cake, sift the flour, salt, baking powder and sugar together. Cut the butter in with a pastry blender or two knives until the mixture has the consistency of coarse crumbs.

5

Combine the egg with the cream and pour over the dry ingredients. Stir just until the mixture comes together. If the mixture seems dry, stir in the milk.

6

Turn the dough out onto a floured surface and knead and fold six times. Gently pat the dough into 1cm thickness. Cut it into 16 x 7cm rounds using a cookie cutter. Gather the scraps together and knead lightly until you have used all the dough.

7

Place the rounds on an ungreased baking sheet, leaving a space of 2,5cm between each round. Bake for 12 – 15 minutes. Cool for 5 minutes after baking.

8

Use 4 rounds per serving and spoon the strawberries and whipped cream between the layers. Garnish with gold leaf if using, and serve while warm.

Send this to a friend