Tender, golden shortcakes split open and piled high with sweetened strawberries and clouds of whipped cream. A timeless American classic.
INGREDIENTS
• 500 grams fresh strawberries, hulled and sliced
• 3 tablespoons tbsp caster sugar for strawberries
• 240 grams plain flour
• 2 tablespoons tbsp caster sugar for biscuits
• 1 tablespoons baking powder
• 0.5 teaspoons fine salt
• 85 grams cold unsalted butter, cubed
• 180 milliliters double cream, plus extra for brushing
• 1 teaspoons vanilla extract
• 300 milliliters double cream for whipping
• 2 tablespoons tbsp icing sugar
STEPS
1. Macerate the strawberries: Toss 500 grams fresh strawberries, hulled and sliced with 3 tablespoons tbsp caster sugar for strawberries. Set aside for at least 30 minutes to macerate and release their juices.
2. Preheat oven: Preheat oven to 200°C (180°C fan). Line a baking tray with parchment.
3. Make the dough: Mix 240 grams plain flour, 2 tablespoons tbsp caster sugar for biscuits, 1 tablespoons baking powder, and 0.5 teaspoons fine salt in a bowl. Rub in 85 grams cold unsalted butter, cubed with your fingertips until the mixture resembles coarse breadcrumbs.
4. Bring dough together: Stir in 180 milliliters double cream, plus extra for brushing and 1 teaspoons vanilla extract until a shaggy dough just comes together. Do not overwork it.
5. Shape and bake: Turn out onto a floured surface and pat to about 2.5cm thick. Cut out 6 rounds using a 7cm cutter. Place on the baking tray, brush tops with a little cream, and bake for 15–18 minutes until golden.
6. Whip cream: Whip 300 milliliters double cream for whipping with 2 tablespoons tbsp icing sugar to soft peaks.
7. Assemble: Split the warm shortcakes in half. Spoon strawberries and their juices over the bottom half, top with whipped cream, then place the lid on top.
NOTES
Cold butter is essential for flaky shortcakes — work quickly and don’t overhandle the dough. The strawberries release a lovely natural syrup as they macerate, which soaks into the shortcake beautifully. These are best eaten on the day they’re made.