Berry and lemon crème fraîche shortcake

AT A GLANCE

  • Serves 10 people

  • 450 gm (3 cups) self-raising flour, sifted
  • 110 gm (½ cup) caster sugar
  • 125 gm butter, chilled
  • 160 ml (2/3 cup) milk
  • 1 egg yolk
  • ½ lemon, finely grated rind only
  • For brushing: pouring cream
  • 500 gm (2 punnets) strawberries, stalks removed and quartered, to serve
  • 125 gm (1 punnet) raspberries
  • ½ lemon, finely grated rind and juice only
  • 2 tbsp pure icing sugar, plus extra for dusting
  •  
  • Lemon crème fraîche
  • 400 ml crème fraîche
  • 1 lemon, finely grated rind and juice only
  • 40 gm (¼ cup) pure icing sugar
01   Preheat oven to 190C. Combine flour and 90gm sugar in a bowl. Coarsely grate over butter and use your fingertips to rub into flour mixture until incorporated. Combine milk, egg yolk and lemon rind in a jug and pour into flour mixture, mixing to combine. Divide mixture in two and press with your hands into 2 buttered and floured 20cm-diameter cake tins. Brush tops with cream, scatter with remaining sugar and bake until golden and an inserted skewer withdraws clean (25-30 minutes). Cool for 5 minutes in tins, then turn out carefully and cool completely on a wire rack.
02   For lemon crème fraîche, whisk all ingredients in a bowl until firm peaks form. Refrigerate until required.
03   Combine strawberries and raspberries in a bowl. Add lemon rind, juice and icing sugar and toss to combine. Place 1 cake on a serving plate, top with crème fraîche and sandwich with remaining cake. To serve, dust with icing sugar and top with berries.

Recipe:

LISA FEATHERBY

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

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