Strawberry shortcakes (serves eight)
- For the shortbread - 100g caster sugar
- 200g salted butter (at room temperature)
- 300g plain flour
- 50g pistachio kernels
- For the filling - 300ml double cream
- Strawberries (washed and halved)
- Icing sugar
- For the shortbread - Pre-heat your oven to 160°c and grease your baking tray with a little butter. Cream together the butter and sugar in a large bowl until it becomes light and fluffy. Sift in your flour and mix to form a stiff dough. Roughly chop your pistachio kernels and add them to the dough. Tip the dough onto a floured worktop and gently knead until smooth.
- Roll your dough to around 5mm thick and cut into circles. Transfer each shortbread to your pre-greased baking trays and prick each one with a fork on top. Bake at 160°c for around 15-20 minutes until the edges of the shortbread are golden.
- Remove from the oven and leave to cool on the tray for around 10 minutes before transferring to a wire rack to cool completely.
- For the filling - Cut your strawberries in half, dust with around a teaspoon of caster sugar and stir. Put aside to macerate. Whip your double cream in a large bowl until it thickens. Add a teaspoon of icing sugar if desired.
- Once your shortbread has cooled completely, spread a dollop of cream onto the underside of each biscuit. Add the strawberries to half of the cream-topped biscuits, either neatly arranged in circles or randomly, if preferred. Use whatever cream is left to fill any gaps in the strawberries.
- Sandwich your strawberry and cream topped biscuits with the biscuits with only cream. Dust with a little icing sugar to serve.
Strawberry shortcakes could perhaps be described as summertime snack eating at its best.
It’s a tasty treat that accentuates the freshness of its ingredients and how pure its flavours are, alongside a crunchy biscuit that creates a pleasing mixture of textures on the palate.
It’s a great thing to make when strawberries are in season – we heartily recommend these.
Recipe from Baking with Granny .