American strawberry shortcake

American strawberry shortcake

By
From
Baking
Serves
8
Photographer
Vanessa Levis

American shortcake is a luscious dessert consisting of a tender, scone-like cake which is split, filled and topped with fruit and cream, and served warm. Rounds of rich pastry can also be layered with cream and fruit, lemon butter or passionfruit butter to make a Continental-style shortcake.

Ingredients

Quantity Ingredient
300g plain flour
55g caster sugar
2 teaspoons baking powder
1/2 teaspoon salt
125g butter, diced
1 egg
3/4 cup milk
1 tablespoon butter, melted

Filling

Quantity Ingredient
500g strawberries
75g caster sugar
1 cup cream
2 tablespoons icing sugar, sifted

Method

  1. Make the filling first. Reserve a few of the best strawberries, unhulled to decorate. Hull the remainder and divide in half. Slice one lot in halves, place in a bowl and toss with 1/4 cup sugar. Crush the other half of the strawberries with the remaining sugar. Whip the cream with the icing sugar until soft peaks form. Refrigerate the filling.
  2. Preheat the oven to 220°C. Grease a 20 cm sandwich tin.
  3. Sift the flour, sugar, baking powder and salt into a bowl. Rub the butter into the mixture with your fingertips until it forms crumbs the size of small peas. Break the egg into a measuring cup and add enough milk to measure 3/4 cup; mix lightly.
  4. Make a well in the centre of the flour mixture, add the milk and egg all at once and mix quickly with a fork until moistened. Turn the mixture into the prepared sandwich tin and smooth the top. Bake for 25–30 minutes or until a skewer inserted in the centre comes out clean.
  5. To serve, immediately turn the shortcake out onto a wire rack and split into two layers. Place the bottom layer, cut side up, on a serving plate and brush with melted butter. Spoon on half of the crushed and sliced strawberries, put the other layer of cake on top, and spoon on the remaining strawberries. Pile the cream in the centre and decorate with the reserved whole strawberries. Serve immediately while still warm.
Tags:
baking
bakery
margaret
fulton
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