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If you haven’t heard of shortcake, it’s basically an American version of a mix between a scone and a cake. It has the structure of a scone but is slightly lighter than a normal scone. 

The consistency of the dough was wetter than a scone. 

It’s an easy dessert to make, and it’s a fresh and fruity dessert great for summer.

 

Strawberry Shortcake

A fresh strawberry and cream shortcake
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Ingredients
  

The shortcake

  • 120 g Milk
  • 2 tsp vingear
  • 3 tsp vanilla extract
  • 325 g plain (all-purpose) flour
  • 41/2 tsp baking power
  • 1/4 tsp salt
  • 70 g Sugar
  • 150 g Butter (cold)

Strawberries

  • 1 Strawberries sliced
  • 1 tsbp Sugar
  • 2 tsp Lemon juice
  • 1 tsp Vanilla extract

Whipped cream

  • 300 ml Double cream
  • 15 g Icing sugar - to taste
  • 1 tsp Vanilla extract

Instructions
 

  • Preheat the oven to 180°C fan. Line an tall 8" round cake tin or 2 small 8" with baking paper.
    2. In a jug add the milk, vinegar and vanilla extract together. Set aside in the fridge.
    3. In a bowl, mix the flour, baking powder and salt together, add the cold butter and rub it in with your fingertips until it is mostly combined but a few pea sized lumps remain. (Alternatively use a food processer) Stir in the sugar followed by the milk mixture to form a soft, sticky dough.
    4. Place the dough out onto a floured surface and dust with more flour, pat out with floured hands into a rough oval shape. Fold the oval in half, pat it out slightly again and fold in half again, repeat once more, dusting with more flour as needed. Be gentle and do not knead the dough.
    5. Use your hands to pat the dough into a circle. Place the dough in the lined tin and gently press it out to fill the tin.
    6. Bake for 25-30 mins until golden and check after 20 minutes if using 2 cake tins, it has to be firm to the touch and if skewer inserted into the centre comes out clean.
    7. Cool in the tin for 10 minutes then carefully turn it out onto a wire rack and leave to cool completely.
    8. In the meantime, add the strawbeirries in a bowl with the sugar, lemon juice and vanilla. Place the bowl in the fridge for 30-60 minutes for the strawberries to macerate.
    9. For the double cream, In a medium sized bowl, add the double cream and sift the icing sugar, whip until it becomes medium peaks.
    10. Once the shortcakes are cool, begin to assemble, place the whipped cream on the bottom layer and then add the strawberries on top, including all the juice.
    11. Dust with icing sugar and serve.