Continental strawberry shortcake

Continental strawberry shortcake

By
From
Baking
Serves
8
Photographer
Vanessa Levis

Shortcake pastry

Ingredients

Quantity Ingredient
300g plain flour
a pinch of salt
185g butter, diced
50g icing sugar, sifted
2 egg yolks
a few drops vanilla essence

Filling

Quantity Ingredient
500g strawberries
1 cup cream
2 tablespoons icing sugar, sifted
a few drops vanilla essence

Method

  1. Sift the flour and salt onto a work surface and make a well in the centre. Put the remaining pastry ingredients in the well and work everything together with the fingertips of one hand. With the other hand, use a metal spatula to draw the flour quickly into the centre to make a smooth dough. Shape into a ball, wrap in plastic wrap and chill for 30 minutes.
  2. Preheat the oven to 190°C. Lightly grease two baking trays.
  3. Divide the dough in half and roll or pat out into two 23 cm rounds, about 5 mm thick. Place on the prepared baking trays. Prick all over with a fork and crimp the edges with fingers and thumb. Bake for 15–20 minutes or until the pastry is a pale biscuit colour. Do not allow to brown.
  4. Remove from the oven and, while the pastry is warm, cut one round into eight segments. Cool the pastry on a wire rack.
  5. Reserve eight of the best unhulled strawberries for decoration; hull and slice the remainder.
  6. Whip the cream with the icing sugar and vanilla. Reserve one-third of the cream for decoration and mix the remainder with the sliced strawberries.
  7. Place the whole pastry round on a serving plate and cover with the strawberry and cream mixture. Smooth, then arrange the eight pastry segments flat on top. Dust with extra sifted icing sugar and decorate with dollops of cream topped with reserved whole strawberries.
  8. Leave for 1 hour before serving.

Note

  • Other prepared fresh fruit (such as sliced peaches, plums, whole raspberries) can replace the strawberries, or use about 11/2 cups cooked, puréed dried apricots or 1 quantity Lemon Butter or Passionfruit Butter folded through the cream.
Tags:
baking
bakery
margaret
fulton
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