Page title and description
Strawberry shortcake
Ingredients
- 120g plain flour
- 60g cornflour
- 1 tsp baking powder
- 100g caster sugar
- 100g softened butter, diced
- 2 egg yolks
- drop vanilla extract
- 350g strawberries
- 1 tbsp icing sugar
- juice of 1 orange
- 200ml crème fraîche
- icing sugar, for dusting
Method
Prep time:
20 min
PT20M
Cooking time:
30 min
PT30M
-
Step 1
Preheat oven to 160°C/Gas 3. -
Step 2
First make the shortcake. Sift the flour, cornflour and baking powder into a bowl and stir in the sugar. -
Step 3
Rub in the butter with your fingertips until the mixture resembles breadcrumbs. -
Step 4
Stir in the egg yolks and vanilla and bring the mixture together into a dough. -
Step 5
On a lightly floured surface, roll out the dough to 5mm thick and cut it into eight 9cm rounds. -
Step 6
Place on a baking tray lined with baking parchment and bake in an oven preheated for 10-12 minutes, until lightly browned. Remove from the oven and leave to cool -
Step 7
Purée 150g of the strawberries with the sugar and orange juice. Pass the purée through a fine sieve if you prefer a smoother finish -
Step 8
Slice the remaining strawberries. -
Step 9
Put a shortcake biscuit on each of 4 plates, put a dollop of crème fraîche on top, then add the sliced strawberries and some strawberry sauce. Place the remaining biscuits on top, sift over a little icing sugar and serve.
