Prep: 15 min
Bake: 20min
Serves: 6
Ingredients:
- 250g plain flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
- 100g caster sugar
- 130g butter (cold)
- 1 egg, well beaten
- 1 - 2 tbsp milk
- 300g fresh strawberries
- 40g soft brown sugar
- Whipped cream
- Butter for spreading on shortcake
Method
- Preheat oven to 180 degrees Celsius
- Grease a baking tray with butter
- Sieve flour, baking powder and salt together into a mixing bowl. Combine with sugar
- Rub in butter with pastry blender or finger tips; add egg and milk
- mix just until dough is moist. Divide dough into 100g portions and pat to shape into a round 1 cm thick patty like shape
- Place on prepared tray. Bake for about 15 - 20 minutes or until golden brown. Test with a wooden toothpick inserted in the center. If it comes out with dough clinging to it, lower the heat to 160 degrees Celsius and bake about 5 more minutes
- Leave to cool. Remove from the tray and split horizontally with a serrated knife. Butter the cut side of both layers
- Put layders together with strawberries and their juice between the layers and on top. Garnish with several whole berries and serve with whipped cream.
Note:
- Prepare strawberries an hour before serving. Rinse, hull, and slice some of the fresh strawberries, leaving 8 to 12 whole for garnishing.
- Place the sliced berries in a bowl and add the soft brown sugar and let it stand for at least 1 hr at room temperature.
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