I don’t know why shortcake is known by many as a cake because its not its a biscuit! In Scotland its know as shortbread but there again its not a bread. Anyway, its lovely and scrumptious and this combination is delightfull anytime but more so on a bright summery day served in the garden with afternoon tea
- 225g plain flour
- 50g icing (confectioners’) sugar
- 175g butter, softened
- 1 egg yolk
- 300ml double cream
- ½ kg strawberries, hulled
- 2 tbsp fine sugar/icing sugar
- Preheat the oven to fairly hot 190c/375f/Gas5/fan oven 170c
- Sift the flour and icing (confectioners’) sugar into a medium bowl. With a table knife, cut the butter into small pieces and add to the mixture. Stir in the egg yolk and 2 tablespoons of the cream, and blend well. Mix and knead together until the mixture forms a smooth dough. Cover the dough with waxed paper and chill in the refrigerator for 30 minutes.
- Meanwhile, thinly slice the strawberries. Beat the remaining cream until it forms stiff peaks, then lightly fold the strawberries into the cream.
- Divide the dough into two equal pieces and roll out each piece to a 23 cm (9 in) circle. Put the circles on a well-greased baking sheet. Cut 6/8 triangles ½ way through one of the circles without cutting all the way through and put the sheets into the oven. Bake the Shortcake for 12 to 15 minutes, or until the edges of the shortcakes are golden brown.
- Let it cool down completley.
- Spoon the strawberries and cream into a heap in the centre of the uncut shortcakes.
- Cut the other circle fully into six or eight equal triangles gently so as not to break them. If you have cut properly before baking this will be easy. Pile the triangles up against the strawberry mixture, sprinkle over the icing (superfine) sugar. Chill in the fridge for 30 minutes before serving.