Strawberry shortcake


  • Serves 10 people

  • 300 gm (2 cups) plain flour, sieved
  • 55 gm (¼ cup) caster sugar, plus extra for dusting
  • 1 tbsp baking powder
  • 1 tsp bicarbonate of soda
  • 110 gm butter, coarsely chopped
  • 125 ml (½ cup) buttermilk
  • 1 egg, plus 1 extra yolk
  • Scraped seeds of 1 vanilla bean
  • 300 gm strawberries, hulled and quartered
  • Elderflower and strawberry cream
  • 100 gm strawberries, hulled and quartered
  • 2 tbsp caster sugar
  • 2 tbsp elderflower liqueur
  • 125 ml (½ cup) pouring cream, lightly whipped
01   Preheat oven to 200C. Combine flour, sugar, baking powder, bicarbonate of soda and a pinch of salt in a large bowl. Rub butter into flour mixture with fingertips until mixture resembles coarse breadcrumbs. Whisk buttermilk, egg and vanilla in a bowl, combine with flour and bring just together.
02   Turn onto a lightly floured surface and gently roll out to 1.5cm thick. Cut 6cm-diameter rounds with a lightly floured cutter (re-roll and cut scraps) and place on trays lined with baking paper. Brush with egg yolk, scatter with extra sugar and bake until golden and risen (10-12 minutes). Cool slightly on tray then cool on a wire rack. Shortcakes are best eaten on day of making.
03   Meanwhile, for elderflower and strawberry cream, combine strawberries, sugar and liqueur in a small bowl, stir to combine then set aside until strawberries begin to soften (8-10 minutes). Coarsely process strawberry mixture in a food processor, then gently fold through whipped cream to create a ripple. Serve with shortcakes and strawberries.
This recipe is from the October 2010 issue of Australian Gourmet Traveller.
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