Strawberry Shortcake

INGREDIENTS

Strawberries2 punnets strawberriesHeaped ½ cup castor sugar (add more if berries are sour)
Shortcake (Scones)2 cups flour4 level teaspoons baking powder¼ teaspoon salt½ cup castor sugar100 g butter, ice-cold and cubed1 egg, cold1 cup buttermilk, cold
Cream500 ml fresh cream (2 tubs), ice-cold3 Tablespoons icing sugar (and a little more, to taste)

METHOD

StrawberriesWash, dry, hull, and slice the strawberries.Place into a large jug or bowl with the sugar. Mix well, taste, and adjust sweetness if needed.Cover and refrigerate to release their syrup.
Shortcake (Scones)Preheat oven to 190°C. Line a baking tray with parchment paper.In a large bowl, whisk together flour, baking powder, salt, and sugar.Rub in the butter with your fingertips until the mixture resembles breadcrumbs.In another bowl, whisk the egg and buttermilk. Add to the dry ingredients and mix lightly until just combined. Do not overmix.Drop spoonfuls of dough onto the tray. Bake 10–20 minutes, depending on size, until set and lightly golden.Cool completely on a wire rack.
CreamIn a chilled bowl, whip the cold cream.Add sugar gradually and whisk until the cream is the consistency of thick custard (very soft peaks). Do not overwhip or the dessert will be dry.
AssemblyIn a large Pyrex dish, place a layer of roughly sliced scones.Spoon over half of the strawberries with their syrup.Add another layer of sliced scones, then almost all the remaining strawberries (reserve some for garnish).Spread the whipped cream over the top, tapping the dish gently so it settles evenly.Garnish with the reserved strawberries and, if desired, sprinkle with flake chocolate.Cover tightly with cling wrap and refrigerate for a few hours before serving.

INFO & TIPS

You can use any scone recipe you prefer. This version makes drop scones, which are very soft and cake-like, while traditional scones bake up firmer. You can also substitute the strawberries with other fruits such as peaches or mixed berries.

~Always sweeten the cream and strawberries to taste. For desserts, it’s usually better to lean slightly on the sweeter side.

POSTED ON

14 Sep 2025

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