Strawberry Shortcake

The classic. Tender butter biscuits, whipped cream and fresh strawberries. Worth every bit of the effort.

40 minServes 8Easy

StrawberryMint

Make this when strawberries are at their absolute peak. This recipe makes the fruit the star.

Photo coming soon

Serves 8

Ingredients

500gfresh strawberries, hulled and sliced
2 tbspcaster sugar
300mldouble cream
1 tspvanilla extract
for the biscuits:
250gplain flour
2 tspbaking powder
30gcaster sugar
80gcold butter, cubed
150mlwhole milk

Method

1For the strawberries: toss with sugar and leave to macerate for 30 minutes. They will release their juices.
2For the biscuits: mix flour, baking powder and sugar. Rub in cold butter until mixture resembles breadcrumbs. Add milk and stir until just combined — do not overwork.
3Pat out to 2cm thickness and cut into rounds. Bake at 220°C / 425°F for 12-15 minutes until golden.
4Whip cream with vanilla to soft peaks.
5Split warm biscuits, layer with cream and strawberries. Serve immediately.

Tips

Warm biscuits are the key. Assemble just before serving.

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