Strawberry shortcakes

Strawberry shortcakes

Nigella Lawson’s indulgent recipe for classic strawberry shortcakes is just the ticket for a summery afternoon tea.

Strawberry shortcakes

Or, try this centrepiece strawberry and orange shortbread dessert made with orange-scented shortbread and topped with summer strawberries.

  • Serves icon Serves 8
  • Time icon Takes 35 minutes to make and 10-15 minutes to cook, plus cooling

Nigella Lawson’s indulgent recipe for classic strawberry shortcakes is just the ticket for a summery afternoon tea.

Or, try this centrepiece strawberry and orange shortbread dessert made with orange-scented shortbread and topped with summer strawberries.

Nutrition: per serving

Calories
484kcals
Fat
30.9g (19g saturated)
Protein
6.7g
Carbohydrates
47.7g (14.9g sugar)
Salt
0.6g

Ingredients

  • 325g plain flour, plus extra for dusting
  • ½ tsp salt
  • 1 tbsp baking powder
  • 5 tbsp caster sugar
  • 125g unsalted butter, frozen
  • 1 large free-range egg, lightly beaten
  • 125ml single cream
  • 1 large free-range egg white, lightly beaten

For the filling

  • 300g strawberries, hulled and quartered
  • 1 tbsp caster sugar
  • Few drops of balsamic vinegar (optional)
  • 200ml double cream, lightly whipped, or crème fraîche
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Method

  1. Preheat the oven to 220°C/fan200°C/gas 7. Mix the flour, salt, baking powder and 3 tbsp of the sugar in a large bowl. Coarsely grate the butter into the dry ingredients and use your fingertips to crumble into the flour. In a separate bowl, whisk the whole egg into the cream and pour into the flour a little at a time, mixing quickly with a fork until the dough comes together (you may not need all of the cream).
  2. Turn the dough out onto a lightly floured surface, and roll out to about 2cm thick. Use a floured 6.5cm cutter to cut out 8 rounds, re-rolling the dough if necessary.
  3. Place the shortcakes about 2.5cm apart on a lined baking sheet. Brush the tops with the egg white and sprinkle with the remaining 2 tbsp of caster sugar.
  4. Bake in the oven for 10–15 minutes, until risen and golden brown, then remove and set aside to cool a little on a wire rack. Meanwhile, crush half the strawberries with the sugar and balsamic Split each shortcake across the middle and cover the base with a dollop of whipped cream or crème fraîche, a spoonful of the crushed strawberry mixture and a few halved or quartered strawberries, then set the tops back on loosely and serve while the shortcakes are still warm.

Extracted from How to be a Domestic Goddess by Nigella Lawson. Published by Chatto & Windus. Copyright © Nigella Lawson 2000. Photographs copyright © Petrina Tinslay 2000.

Nutrition

Calories
484kcals
Fat
30.9g (19g saturated)
Protein
6.7g
Carbohydrates
47.7g (14.9g sugar)
Salt
0.6g

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