Buttermilk strawberry shortcake

Name: Buttermilk strawberry shortcake
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: Serves 4
Ingredients: For the strawberries and cream; 200g ripe strawberries, hulled, sliced or quartered if large; 1 tbsp caster sugar; 120ml chilled double cream; For the shortcakes; 125g plain flour, plus extra to dust; 1½ tsp baking powder; 2 tbsp caster sugar; ⅛ tsp fine sea salt; 60g cold unsalted butter, cubed, plus extra to grease; 1 medium free-range egg, beaten; 2 tbsp buttermilk (or milk with a squeeze of lemon in it); You’ll also need…; 7cm round or fluted cutter; baking sheet, greased and lined with non-stick baking paper

Easy
June 2019

Easy
June 2019

Serves 4
Hands-on time 25 min, oven time 10-12 min

Shortcakes are a mix between a shortbread biscuit and a classic scone, so you get the butteriness of one and the crumbliness of the other. Combine with strawberries and cream and you have yourself an unbeatable summer’s afternoon treat.

Nutrition: per serving

Calories: 465kcals
Fat: 30.5g (18.4g saturated)
Protein: 6.2g
Carbohydrates: 39.7g (15.3g sugars)
Fibre: 3.1g
Salt: 0.7g

Nutrition: per serving

Calories: 465kcals
Fat: 30.5g (18.4g saturated)
Protein: 6.2g
Carbohydrates: 39.7g (15.3g sugars)
Fibre: 3.1g
Salt: 0.7g

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Ingredients

For the strawberries and cream

200g ripe strawberries, hulled, sliced or quartered if large
1 tbsp caster sugar
120ml chilled double cream

For the shortcakes

125g plain flour, plus extra to dust
1½ tsp baking powder
2 tbsp caster sugar
⅛ tsp fine sea salt
60g cold unsalted butter, cubed, plus extra to grease
1 medium free-range egg, beaten
2 tbsp buttermilk (or milk with a squeeze of lemon in it)

You’ll also need…

7cm round or fluted cutter; baking sheet, greased and lined with non-stick baking paper

Ingredients

For the strawberries and cream

200g ripe strawberries, hulled, sliced or quartered if large
1 tbsp caster sugar
120ml chilled double cream

For the shortcakes

125g plain flour, plus extra to dust
1½ tsp baking powder
2 tbsp caster sugar
⅛ tsp fine sea salt
60g cold unsalted butter, cubed, plus extra to grease
1 medium free-range egg, beaten
2 tbsp buttermilk (or milk with a squeeze of lemon in it)

You’ll also need…

7cm round or fluted cutter; baking sheet, greased and lined with non-stick baking paper

Method

Heat the oven to 220°C/200°C fan/gas 6. Put the strawberries in a bowl and stir in half the 1 tbsp caster sugar. Set aside to macerate for about 15 minutes or so until the berries have softened slightly and released a little of their juice.
Next, make the shortcakes. Sift the flour and baking powder into a medium mixing bowl. Add the 2 tbsp sugar and the salt. Cut in the cold butter with a round-bladed knife until the mixture resembles coarse crumbs. Lightly stir in the egg and buttermilk/milk, ensuring you don’t overwork the dough. Roll or pat out the dough on a floured board to about 2cm thick. Flour the cutter and cut out 4 circles. Gently gather together the leftover dough and pat out again, if necessary, to make the final shortcake.
Transfer the shortcakes to the prepared baking sheet and bake for 10-12 minutes until lightly golden. Remove from the oven, then transfer to a cooling rack.
Whip the double cream with the remaining sugar in a mixing bowl until it forms very soft, floppy peaks. Cut the shortcakes in half and top with a generous dollop of the cream, a pile of strawberries and a spoonful of the strawberry juices. Top with the other half of the shortcake and eat straightaway.

Method

Heat the oven to 220°C/200°C fan/gas 6. Put the strawberries in a bowl and stir in half the 1 tbsp caster sugar. Set aside to macerate for about 15 minutes or so until the berries have softened slightly and released a little of their juice.
Next, make the shortcakes. Sift the flour and baking powder into a medium mixing bowl. Add the 2 tbsp sugar and the salt. Cut in the cold butter with a round-bladed knife until the mixture resembles coarse crumbs. Lightly stir in the egg and buttermilk/milk, ensuring you don’t overwork the dough. Roll or pat out the dough on a floured board to about 2cm thick. Flour the cutter and cut out 4 circles. Gently gather together the leftover dough and pat out again, if necessary, to make the final shortcake.
Transfer the shortcakes to the prepared baking sheet and bake for 10-12 minutes until lightly golden. Remove from the oven, then transfer to a cooling rack.
Whip the double cream with the remaining sugar in a mixing bowl until it forms very soft, floppy peaks. Cut the shortcakes in half and top with a generous dollop of the cream, a pile of strawberries and a spoonful of the strawberry juices. Top with the other half of the shortcake and eat straightaway.