Baby strawberry shortcakes
A recipe from the Good Food collection.
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- 250 g (9 oz/2 cups) self-raising flour
- 80 g (2¾ oz/⅓ cup) caster (superfine) sugar
- 110 g (3¾ oz) unsalted butter, chilled and cut into cubes
- 1 egg, lightly beaten
- 125 ml (4 fl oz/½ cup) buttermilk
- 125 ml (4 fl oz/½ cup) cream
- 1 tablespoon coffee sugar crystals
- 1/4 teaspoon ground cinnamon
- 1 teaspoon rosewater
- 2 tablespoons icing (confectioners') sugar
- 250 g (9 oz/1⅔ cups) strawberries, hulled and sliced
1. Preheat the oven to 200°C (400°F/Gas 6). Line two large baking trays with baking paper.
2. Place the flour and sugar in the bowl of a food processor and pulse briefly. Add 80 g (2¾ oz) of the butter and process until the consistency of fine breadcrumbs. Tip into a large bowl and make a well in the centre.
3. Whisk the egg, buttermilk and 60 ml (2 fl oz/¼ cup) of the cream in a bowl. Pour onto the flour mixture and mix with a flat-bladed knife until the dough comes together in clumps. Do not overmix.
4. Drop small teaspoons of the mixture onto the prepared trays. Flatten half with the back of a spoon to make the bases. Melt the remaining butter in a saucepan over low heat. Combine the sugar crystals and cinnamon in a bowl. Brush the tops of the shortcakes with the butter and sprinkle with the cinnamon sugar. Bake for 7–10 minutes, or until risen and golden. Transfer to a wire rack to cool.
5. Whisk the remaining cream, the rosewater and 1 tablespoon icing sugar until firm peaks form. Spoon the cream onto the bases and top with the strawberry slices and the lids. Dust lightly with the remaining sifted icing sugar. Serve immediately.
6. The baby shortcakes should be eaten on the same day as baking.