Strawberry Shortcake

Name: Strawberry Shortcake
Prep time: 40 min
Total time: 40 min
Yield: 6 servings
Ingredients: 300 g Plain Flour; 1 tablespoon Baking Powder; 60 g Caster Sugar; 80 g Butter; 180 ml Milk; 400 g Strawberries; 300 ml Double Cream

by Rafaela Santos

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Buttery sweet biscuits split and layered with whipped cream and fresh strawberries.

Time:40 mins

Serves:

6 servings

Level:medium

(0 reviews)

✓ Weight Loss Friendly (<450 kcal)✓ Vegetarian⚠ Avoid for Diabetics (High Sugar/Carbs)⚠ Contains Gluten⚠ Contains Dairy/Eggs (Non-Vegan)

Ingredients

Caster Sugar60 gmissing

Plain Flour300 gmissing

Baking Powder1 tablespoonmissing

Strawberries400 gmissing

Butter80 gmissing

Milk180 mlmissing

Double Cream300 mlmissing

Nutrition under review

Nutrition figures are hidden until quantities, servings, source data and plausibility checks are verified.

Instructions

Heat the oven to 200C. Rub the butter into the flour, baking powder, half the sugar and a pinch of salt until crumbly.

Stir in the milk to form a soft dough, pat out to 2cm thick and cut into six rounds. Bake for 12-15 minutes until risen and golden. Cool.

Hull and slice the strawberries, toss with the remaining sugar and leave for 10 minutes to become syrupy.

Whip the cream to soft peaks.

Split each shortcake, fill with cream and strawberries, replace the tops and spoon over a little more fruit and syrup to serve.

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