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Strawberry Shortcake

12 August 2013 By Charlotte Pike 8 Comments

DSC_4702

I can’t quite believe I’d never tried a strawberry shortcake until last week. I’m not sure how that happened. To be honest, I wasn’t sure what to expect, as the first one I tried was one I made myself. The shortcake part itself was the bit I wasn’t sure about. It’s not a shortbread biscuit, and it’s not a cake, but looking at a number of recipes, it seemed to be remarkably similar to a scone recipe, so that’s what I ended up making essentially: a giant scone filled with ripe strawberries and whipped cream. I made a few adaptations on recipes I saw; namely by making the shortcake a little sweeter and filling it with whipped double cream rather than whipping cream – I like the extra thickness of the cream. 

This is, possibly the most simple and pretty summer dessert to make – great for afternoon tea or a light, seasonal way to finish an evening meal. I’m hooked on strawberry shortcake already!

Strawberry Shortcake

Serves 8

Ingredients

For the shortcake

225g self raising flour

1 tsp baking powder

Pinch of salt
60g butter

30g caster sugar plus

30g for sprinkling

150ml milk

1 large free-range egg, beaten

For the filling

300ml double cream, whipped

50g icing sugar, sifted

200g strawberries, washed, hulled and thinly sliced

Method

Preheat the oven to 200C. Grease and line an 8″ round loose-based cake tin.

Sift the flour, baking powder and salt into a large mixing bowl. Add the butter and rub into the flour until it looks like breadcrumbs. Stir in the first 30g of sugar.

Make a well in the centre of the bowl and pour in the milk and egg. Mix gently until the wet and dry ingredients are just combined.

Transfer the mixture into the prepared tin and smooth down evenly using the back of a wooden spoon or spatula. The mixture may be stiff, but do try and make sure it evenly covers the base of the tin.

Bake for 20-25 minutes until risen and lightly browned. Once baked, allow to cool in the tin for around 15 minutes and allow to cool fully on a wire rack.

Once the shortcake is cooled, slice in half around the middle to create a top and a bottom. Fill with whipped cream (stir the icing sugar into it first) and top with sliced strawberries.

Serve sliced immediately. Eat within 24 hours.

Filed Under: Baking, Recipes

Reader Interactions

Comments

  1. Choclette says

    12 August 2013 at 1:35 pm

    Ooh that looks so good Charlotte. I get really confused between shortbread and shortcake. I’ve made strawberry shortcake before, but it erred more towards the shortbread variety than the scone one. Either way, it’s such a pretty and friendly way to serve it.

    Reply
    • Charlotte Pike says

      12 August 2013 at 11:01 pm

      Thanks Choclette. I was really pleased how this turned out, but I don’t have much to compare it to. I reckon some white chocolate would be rather nice in there too!

      Reply
  2. Jude A Trifle Rushed says

    13 August 2013 at 4:40 pm

    How delicious, I ate some once many years ago in America, but not since. This sounds like a perfect pudding to wow French dinner guests with, so I’ll try it soon.
    Jude x

    Reply
    • Charlotte Pike says

      13 August 2013 at 5:32 pm

      Thank you Jude! x

      Reply
  3. Jayne says

    19 August 2013 at 3:03 pm

    I love this Charlotte, I remember a cartoon character called Strawberry Shortcake, she was very cute! (probably showing my age now!) Ive never made this myself, I dont know why but will put it top of my list afer seeing yours!

    Reply
    • Charlotte Pike says

      20 August 2013 at 8:02 am

      Thank you Jayne! Strawberry shortcake sounds so sweet! Do let me know how you get on if you make this – I’d be interested to hear your opinions!

      Reply
  4. Rachel says

    19 August 2013 at 8:01 pm

    Ooh, that really does look delicious! Perfect for a summer afternoon tea 🙂

    Reply
    • Charlotte Pike says

      20 August 2013 at 8:01 am

      Thank you so much Rachel – it is absolutely perfect for that!

      Reply

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About Charlotte

Charlotte Pike, award-winning cookbook author, cookery teacher and chef.

Author of five bestselling cookery books, leading independent cookery teacher and private chef, running Charlotte's Kitchen catering company. Charlotte is also the current Chair of the Guild of Food Writers.

Charlotte is known for her recipes that really work, and as a professionally trained chef who writes about food.

Charlotte lives in the English countryside and is passionate about great home cooking using the best seasonal ingredients.

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