Strawberry Shortcake

Name: Strawberry Shortcake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 160 g Flour; 60 g Butter; 4 tbsp Sugar; 240 g Strawberries; 200 ml Whipping cream; 2 tsp Baking powder

40 min · Medium · Serves 4

495 kcal per serving · 6g protein

Buttery shortcake split and layered with whipped cream and juicy fresh strawberries.

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Ingredients

160 g Flour
60 g Butter
4 tbsp Sugar
240 g Strawberries
200 ml Whipping cream
2 tsp Baking powder

Method

Make the shortcake

Heat the oven to 200°C. Rub the butter into the flour, three-quarters of the sugar and the baking powder with your fingertips until the mixture looks like coarse breadcrumbs. Add a splash of the cream to bind, then shape into one round per person on a lined baking tray.
Bake

Bake at 200°C for 12–15 minutes until risen and golden. Cool.
Assemble

Whip the rest of the cream to soft peaks — it should hold its shape but the tip should flop over when you lift the whisk. Split the shortcakes, fill with the whipped cream and sliced strawberries, and dust with the remaining sugar.