By milofish1214 8:49 AM
unsalted butter , for greasing 270 g plain flour , plus extra for dusting 1 tablespoon baking powder 55 ml double cream , plus extra for brushing 450 g ripe strawberries , sliced 2 tablespoons caster sugar 1 tablespoon icing sugar 1 tablespoon vanilla extract Method
- Preheat the oven to 220ºC/gas 7. Lightly grease a baking sheet with butter.
- Sift the flour, baking powder and a pinch of sea salt into a bowl. Add 300ml of the cream and mix into a dough.
- Gently knead on a lightly floured surface, then pat into a 25cm round, about 7mm thick.
- Cut out 4 rounds with a lightly floured 7.5cm to 8cm cutter and place on the baking sheet. Gather scraps of dough and pat out again. Cut out another 2 rounds.
- Brush the tops of the shortcakes with cream and bake for 15 to 20 minutes, or until golden. Transfer to a rack to cool.
- Slice the strawberries and place in a bowl with the caster and icing sugars and vanilla extract, stirring to combine or gently mashing.
- Beat the remaining cream in a bowl until it’s just holding soft peaks.
- Split the shortcakes in half and dollop with the whipped cream, then add some of the strawberry mixture and sandwich together. Serve with any remaining cream and strawberries.
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