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)
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.
325g plain flour
1/2 teaspoon salt
1 level tablespoon baking powder
5 tablespoons caster sugar
125g unsalted butter
125ml double cream
1 egg white
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 well Step 2) Grate in the well chilled butter Mix together gently, ensuring the butter is evenly distributed throughout the flour Step 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 dough Step 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 discs Step 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 hour Step 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 bowl Step 12) Add the icing sugar Step 13) Whisk together until thick Step 14) Add the Grand Marnier if you wish Step 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 rack Step 17) Chop the strawberries Step 18) Put the strawberries into the cream Step 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 shortcake