Strawberry Shortcake

This is the most wonderful Strawberry Shortcake dessert. So light you could practically inhale them.A couple of whizzes in the food processor and the deed is practically done.

Course Dessert

Cuisine Universal

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 450kcal

Author Jenny

Ingredients

Shortcake

120 grams unsalted butter frozen
80 grams caster sugar
250 grams plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
¼ cup buttermilk scant
1 medium egg
¼ cup double cream scant

Strawberry Jam

100 grams Strawberries
100 grams Strawberry Jam

Metric - U S Customary

Instructions

Put all the dry ingredients in a food processor and blitz until fine breadcrumbs. Whisk all the wet ingredients together in a jug.
Pour in the wet ingredients into the food processor through the funnel whilst blitzing. Keep blitzing until the mixture starts to come together in clumps.
Tip out onto a floured surface and knead a little to bring together into a disc. Roll out gently until 2 cm thick. Using a cutter about 7 cm in diameter cut out your discs. It is important not to twist the cutters. The mixture is very soft so be gentle and they will rise to the occasion.
Brush with Cream and sprinkle with sugar before chilling in the refrigerator for twenty minutes.
Preheat the oven to 200 C. Put the Jam and Strawberries in a saucepan over a gentle heat. I used a potato masher to bash the Strawberries a little and stirred until they were well combined. Set aside.
Bake the shortcakes for ten to fifteen minutes. Keep a close eye on them so as to not let them brown too much especially on the bottom.
Allow to cool on a wire rack for a little while before carefully splitting and spreading with Jam, Cream and fresh Strawberries. These babies should be served still warm.
Apply to Deranged Face

Notes

These can be made ahead and gently reheated in the oven until warm.

Nutrition