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the goods

2 cups self raising flour

2 cups bread (or plain) flour

8oz / 250g butter

1 teaspoon salt

1 teaspoon baking powder

1/4 cup sugar

1 teaspoon vanilla

1 1/2 cups buttermilk (substitute with 1 cup plain yoghurt; 1/2 cup milk)

2 eggs

1 lb / 500g strawberries

1 cup strawberry jam (or try my spiced strawberry and rhubarb sauce)

1 pint/ 500g whipping cream

confectioner's / icing sugar

 

time: 30minutes active, 25 minutes baking

you will need:

  • food processor or large mixing bowl
  • baking tray

 

 

strawberry shortcake 

okay, I fibbed. Kate and I did not use our hands to make the buttermilk shortcakes. I used the food processor and it was all done in seconds...

wouldn't you do the same?

this recipe makes 4 shortcakes, each large enough for two people to share. you could also make one large shortcake for a party or 8 individual ones...just divide the dough to suit your needs

pre-heat oven to 450f / 200c

place: both flours, salt, sugar, baking powder and butter (cut into cubes) into the food processor

pulse: until mixture looks like breadcrumbs (about 20 seconds)

leave: processor on and pour buttermilk, vanilla and eggs through spout. the mix will form into a ball

line: a sheet of baking parchment (around 18 inches/ 50 cm long) with some flour. empty the dough from the processor onto the parchment. scatter some flour over the top of the dough, then bring the sides of the parchment together to enclose the dough. roll it into a long log shape, even in thickness from end to end

remove: the dough from the parchment. cut into 2 halves. cut each half in half, then cut each quarter in half. this will give you 8 discs of dough

pat: each one into a round, flat disc about 1 inch thick and 4-5 inches across

place: 4 of the discs onto a baking sheet which has been greased and floured

brush: the top of the 4 discs with some melted butter. place one of the remaining discs on top of each of the buttered discs

brush: these top discs with melted butter

bake: in a hot oven for 20-25 minutes

meanwhile: whip the cream with a little sugar, hull the strawberries by slicing the tops off them. if your strawberries are tart, sprinkle some sugar on them and let them sit for 10 minutes

cool: the shortcakes for 10 minutes when they come out of the oven, then split the top disc from the bottom of each shortcake, spread jam over the top of the bottom disc, place about 1/3 cup of sliced strawberries over the jam, then spoon about 1/2 a cup of whipped cream (or more) on top of the strawberries. place the top disc over the cream and sprinkle some confectioner's (icing) sugar on top

haven't got a food processor?

mix all the dry ingredients and the butter by rubbing it all between your fingertips until it fomrs 'breadcrumbs', then add the wet ingredients. mix by hand, roll the dough onto the floured baking parchment and follow the rest of the recipe above

adults only?

skip the whipped cream and use a sexy, dense marscapone. douse the strawberries in some cognac

 

 

 

 

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