There’s nothing that British people like more than eating outdoors on a wonderful warm summer’s day. And what is more summery than fresh strawberries and cream sandwiched between crisp golden buttery shortcake? This delicious dish is perfect for eating outdoors under a hot shimmering sun, but very good, too, any time of the year.
Heres how you can make British Strawberry Shortcake at home.
450 – 700 g (1 – 1 1/2 lb) strawberries
225 g (8 oz) plain flour
15 ml (3 level tsp) baking powder
1.25ml (1/4 level tsp) salt 50 g (2 oz) caster sugar
125 g (4 oz) English butter
225 ml (7 1/2 fl oz) milk
150 ml (5 fl oz) fresh double cream
- Reserve six whole strawberries and mash the rest (with a little sugar if liked) in a bowl. Leave to stand for 1 hour.
- Grease two 20 cm (8 inch) sandwich tins.
- Sift the flour, baking powder and salt into a bowl. Stir in the caster sugar and rub in 75 g (3 oz) butter to give a coarse oatmeal consistency. Stir in the milk and mix until just blended.
- Divide the dough between the two tins, spread level then dot with the remaining butter.
- Bake in the oven at 230°C (450°F) mark 8 for about 12 minutes, until well risen, golden and firm to the touch. Turn out and cool on a cake rack.
- Whip the fresh cream until stiff. Place one shortcake upside down on a serving plate; cover with a thick layer of whipped fresh cream then the crushed strawberries. Top with the other layer of shortcake, the right side up.
- Dust top with icing sugar and then pipe six rosettes with remaining whipped fresh cream and decorate each with a strawberry.