- July 2010
- Serves 8
- Takes 35 minutes to make and 10-15 minutes to cook, plus cooling
A lovely, classic strawberry shortcake recipe. Perfect for serving for an afternoon tea in the garden.
- 30.9g (19g saturated)
- 47.7g (14.9g sugar)
- 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
- 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).
- 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.
- 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.
- 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 at £17.99. Copyright © Nigella Lawson 2000. Photographs copyright © Petrina Tinslay 2000.
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