Strawberry Shortcake

Makes 6

Ingredients

• For the shortcakes

  • 250 gr flour

  • 25 gr sugar, plus more for topping

  • 1/4 tsp baking soda

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1 egg

  • 113 gr unsalted butter, cold cuber

  • 120 ml buttermilk

• For Strawberry Topping

  • 250 gr fresh strawberries, sliced

  • 20 gr sugar

  • Juice and zest of half a lemon

• For Vanilla Chantilly Cream

  • 180 ml heavy cream, cold

  • 15 gr powdered sugar

  • 1/2 tsp vanilla paste or extract

Instructions

1. Preheat the oven to 190°C/375°F.

2. For the shortcakes, in a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Add the cubed butter, and coat each cube with flour mixture. Break the butter cubes into pea-sized pieces with your fingers.

3. In a small bowl, whisk the egg and save half for later use. Create a well in the center of the flour. Add half the egg, and buttermilk, combine to form a dough.

4. Roll the dough into 2.5 cm/1 inch thickness. Cut circles using a 6.5 cm/2.5 inch cookie cutter, do not twist the cookie cutter when pressing. Reroll the dough and continue to cut more circles. Transfer them into a baking sheet and leave it in the freezer for 10 minutes.

5. Take the shortcakes out from the freezer, and use the remaining egg to apply the tops with an even layer of egg wash, sprinkle sugar. Bake for 25 minutes. Leave them to cool.

6. In the meantime in a large bowl combine strawberries, sugar, juice, and zest of half a lemon. Store in the fridge for at least an hour.

7. Whisk the cream, powdered sugar, and vanilla in a large bowl until medium peak form.

8. To assemble, cut the shortcakes in half with a fork, top each half with cream and strawberries. Enjoy!