Strawberry Shortcakes
This is a classic treat that goes down brilliantly well with the whole family. As a summertime special, it’s unbeatable with real strawberries on top, and lashings of ANCHOR® Real Dairy Cream. Serve around Wimbledon time… or any time!
Preparation time: 20 minutes
Cooking time: 15 minutes
Serves 4
Take…
For the shortcake:
325g plain flour
Pinch of salt
1 tbsp baking powder
5 tbsp caster sugar
125g butter, chopped into small pieces
1 egg, beaten
100ml single cream or full fat milk
1 egg white, lightly beaten
For the filling:
ANCHOR® Real Dairy Cream
300g strawberries
Make…
Preheat the oven to 220°C, gas mark 7. In a large bowl, mix together the flour, salt, baking powder and 3 tbsps sugar. Rub in the butter until the mixture resembles fine breadcrumbs. Add the egg and enough cream or milk to give a soft dough. Knead lightly on a floured surface, then roll out to 2cm thickness.
Using a 6cm round cutter, dipped in flour, cut into 8 circles. Place on a greased baking sheet, brush with egg white and sprinkle with remaining sugar. Bake for 10 - 15 minutes. Cool on a wire rack.
Slice the strawberries, reserving 4 for decoration. Place the sliced strawberries on the base of 4 biscuits, then pipe on the ANCHOR® Real Dairy Cream.
Top with remaining shortcakes and pipe a swirl of cream on top. Decorate with the reserved strawberries and serve immediately.