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strawberry shortcake

Strawberry Shortcake

This strawberry shortcake features a crumbly, soft shortcake with layers of strawberry flavor, this amazing strawberry shortcakes are perfect for dessert or afternoon tea.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Additional time1 hour
Total Time 45 minutes

Ingredients

For the Shortcakes

  • 250 g All Purpose Flour
  • 50 g Sugar
  • 1 tbsp Baking Powder
  • 1 teaspoon Salt
  • 85 g Butter Chilled and diced into 1cm cubes
  • 80 ml Whole Milk
  • 80 ml Double Cream

For the Strawberry Compote

  • 300 g Strawberries Hulled and halved
  • 1 tablespoon Sugar

For the Filling

  • 300 ml Double Cream
  • 1 tsp Vanilla Extract
  • 300 g Strawberries
  • 1 tablespoon Sugar
  • ½ Lemon Juice
  • 5 Mint Leaves

Instructions

How to Make Shortcake

  • In a large bowl place the flour, sugar, baking powder and salt then whisk together.
  • Add the chilled cubed butter to the dry mixture then work it in with your hands until you have a crumbly mixture with some larger pieces of butter to create a nice crumbly texture.
  • Add the milk and cream on top of the flour mixture and mix until the dough comes together.
  • Tip the dough out onto a surface. Work the dough until it holds together then pat down to 2.5 cm in thickness.
  • Cut 6 shortcakes out with a biscuit cutter and place them on a baking tray lined with greaseproof paper, leaving gaps between each as they will expand during baking.
  • Brush the tops of each cake with a little cream and then sprinkle with some sugar.
  • Bake at 200°C for 30 minutes until golden, then remove cakes from the oven and set aside to cool.

How to Macerate Strawberries

  • While the shortcakes are baking, cut the strawberries into small pieces and place them in a bowl with 1 tablespoon of sugar and a squeeze of ½ fresh lemon juice. Stir and set aside to macerate.

How to Make Strawberry Compote

  • Cut the strawberries into small pieces and make a strawberry compote by placing them in a pan with a tablespoon of sugar, and simmering for around 5 minutes, and then leave to cool.

How to Make Filling for Shortcakes

  • Whip the double cream to soft peaks.
  • Once everything has cooled, it’s time to assemble the shortcakes.
  • Use a serrated knife to cut each shortcake in half.
  • Add a dollop of whipped cream over the base of each one, then drizzle with the strawberry compote and the macerated strawberries. Place the other half of the cake on top and finish with more cream and strawberries, then garnish with mint leaves.

Notes

  • Cold ingredients: Make sure your butter and cream are really cold for the best texture. 
  • Don't overwork the dough: Try to handle the biscuit dough as little as you can to keep it tender. 
  • Macerate strawberries properly: Give the strawberries enough time to release their juices. 
  • Whip cream just right: Whip until you see soft peaks for a light and fluffy texture that isn’t grainy. 

Nutrition

Calories: 562kcal | Carbohydrates: 55g | Protein: 7g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 104mg | Sodium: 715mg | Potassium: 291mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1360IU | Vitamin C: 60mg | Calcium: 205mg | Iron: 3mg