American strawberry shortcake

American strawberry shortcake

By
From
Encyclopedia of Food and Cookery
Serves
8

Ingredients

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

Filling

Quantity Ingredient
2 punnets strawberries
110g sugar
250ml cream
2 tablespoons icing sugar, sifted

Method

  1. Make filling first. Reserve a few of the best strawberries, unhulled, to decorate. Hull remainder and divide in half. Slice one lot in halves, place in a bowl and toss with 55 g sugar. Crush other half of strawberries with remaining sugar. Whip cream with icing sugar until soft peaks form. Refrigerate fillings.
  2. Sift flour, sugar, baking powder and salt into a bowl. Cut butter into mixture with 2 knives until size of small peas. Break egg into a measuring cup and add enough milk to measure 190 ml; mix lightly. Make a well in centre of flour mixture, add milk and egg all at once and mix quickly with a fork until moistened. Turn mixture into a greased 20 cm sandwich tin and smooth top. Bake in a preheated hot oven (220°C) for 25–30 minutes or until a skewer inserted in centre comes out clean.
  3. To serve, immediately turn shortcake out onto a wire rack and split into 2 layers. Place bottom layer, cut side up, on a serving plate and brush with melted butter. Spoon on half of the crushed and sliced strawberries, put other layer of cake on top, and spoon on remaining strawberries. Pile cream in centre and decorate with reserved whole strawberries. Serve immediately while still warm.
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