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Step by step recipe: strawberry shortcakes

PUBLISHED: 11:34 20 June 2017 | UPDATED: 11:48 20 June 2017

Richard Hughes' strawberry shortcakes (photo: Steve Adams)

Richard Hughes' strawberry shortcakes (photo: Steve Adams)

Steve Adams 2017

A mouthwatering summer treat from Richard Hughes’ kitchen

This month’s recipe falls between two stools; it’s not quite a scone and it’s not quite a shortbread – it is the Americanised mix-up of a strawberry shortcake. The strawberries, however, are very much local, picked from the flatlands of the Fens. My parents had an allotment that was often given over entirely to the quintessential English summer fruit. All the family would be involved in the harvest and invariably tea would an afterthought after a back breaking day in the ‘rows’. Cold cuts, pork pie, tomatoes with the salt pot, cucumber with vinegar and maybe a few boiled potatoes wold be the order of the day. Of course there were always strawberries for ‘afters’.

After a day in the fields the only adornment was evaporated milk or, if the chimes from the ice cream man coincided with tea time, a scoop of vanilla ice cream.

This month’s recipe may well take a little more effort, but makes a great Sunday tea time dessert.

Strawberry shortcakes:

IngredientsIngredients

Ingredients

325g plain flour

1/2 teaspoon salt

1 level tablespoon baking powder

5 tablespoons caster sugar

125g unsalted butter

1 egg

125ml double cream

1 egg white

Filling

300g strawberries

1 tablespoon icing sugar

250ml double cream

1 lime, zest and juice

25ml Grand Marnier (optional)

Step 1) Sift the flour, baking powder and salt into a bowl. Add three tablespoons of caster sugar and stir wellStep 1) Sift the flour, baking powder and salt into a bowl. Add three tablespoons of caster sugar and stir well

Step 2) Grate in the well chilled butterStep 2) Grate in the well chilled butter

Mix together gently, ensuring the butter is evenly distributed throughout the flourMix together gently, ensuring the butter is evenly distributed throughout the flour

Step 4) Add the egg and 125ml of the creamStep 4) Add the egg and 125ml of the cream

Step 5) Mix to make a dough. Just push the ingredients together, dont over work the mixture, it should be a pliable soft doughStep 5) Mix to make a dough. Just push the ingredients together, dont over work the mixture, it should be a pliable soft dough

Step 6) Roll out the dough on a heavily floured work top, to a thickness of approximately 2cmStep 6) Roll out the dough on a heavily floured work top, to a thickness of approximately 2cm

Cut out discs using a 6.5cm cutter; we are wanting to get at least eight discsCut out discs using a 6.5cm cutter; we are wanting to get at least eight discs

Step 8) Place onto a non stick baking tray. Brush the pastry with beaten egg whiteStep 8) Place onto a non stick baking tray. Brush the pastry with beaten egg white

Step 9) Sprinkle with the remaining caster sugar. Cover and chill in the fridge for at least an hourStep 9) Sprinkle with the remaining caster sugar. Cover and chill in the fridge for at least an hour

Step 10) Place in to a pre heated oven, gas 7, 220c, and cook for 10 to 15 minutes until golden brownStep 10) Place in to a pre heated oven, gas 7, 220c, and cook for 10 to 15 minutes until golden brown

Make the filling. Pour the 250ml cream into a mixing bowlMake the filling. Pour the 250ml cream into a mixing bowl

Step 12) Add the icing sugarStep 12) Add the icing sugar

Step 13) Whisk together until thickStep 13) Whisk together until thick

Step 14) Add the Grand Marnier if you wishStep 14) Add the Grand Marnier if you wish

Step 15) Add the zest and juice of the limeStep 15) Add the zest and juice of the lime

Step 16) When baked remove the shortcakes from the oven. Remove from the tray onto a cooling rackStep 16) When baked remove the shortcakes from the oven. Remove from the tray onto a cooling rack

Step 17) Chop the strawberriesStep 17) Chop the strawberries

Step 18) Put the strawberries into the creamStep 18) Put the strawberries into the cream

Step 19) Carefully split the cooled shortcakesStep 19) Carefully split the cooled shortcakes

Step 20) Generously spoon on the whipped cream and strawberries onto the bottom of the shortcake. Top with the other half of the shortcakeStep 20) Generously spoon on the whipped cream and strawberries onto the bottom of the shortcake. Top with the other half of the shortcake

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