makes
12
prep
25 minutes
cook
15 minutes
difficulty
Easy
makes
12
serves
preparation
25
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 250 g strawberries, hulled, sliced
- 1 tbsp caster sugar
- 250 ml (1 cup) double cream, whipped
Shortcakes
- 325 g plain flour
- ½ tsp salt
- 1 tbsp baking powder
- 55 g (¼ cup) caster sugar
- 125 g cold unsalted butter, cubed
- 1 large egg, lightly beaten
- ½ cup Greek-style yoghurt
- 60 ml (¼ cup) milk
Macerating time 30 minutes
Cooling time 10 minutes
Instructions
Preheat the oven to 220ºC.
To make the filling, toss the strawberries with the sugar in a medium bowl and let sit for 30 minutes to bring out their juices.
To make the shortcakes, whisk the flour, salt, baking powder and sugar together in a large bowl. Rub the butter into the dry ingredients, using your fingertips to crumble the butter into the flour, until the butter is the texture of course breadcrumbs with some pea-size bits, too.
Whisk the egg, yoghurt and milk to combine in a small jug or bowl. Pour into the flour mixture, a little at a time, using a fork to mix until it comes together – go easy, you may not need all of the liquid.
Turn the dough out onto a lightly floured surface. Using a rolling pin, gently roll to a thickness of about 2 cm. Dip a 5 cm round cutter in flour and cut out as many rounds as you can, then work the scraps back into a dough. Re-roll and cut more rounds.
Place the shortcakes about 2 cm apart on a lined baking tray. Bake for 10–15 minutes or until golden brown. Let them cool slightly on a wire rack.
Slice the shortcakes in half horizontally. Spoon the strawberries and their liquid over the bottom halves. Spoon the whipped cream onto the strawberries, replace the top halves, then serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
