Strawberry shortcakes are a sweet and summery treat that are so easy to make. The shortcakes have such a lovely texture that is somewhere between a cake and a scone. Strawberry shortcakes are like the ultimate summer dessert sandwich, with a light and fluffy cream and beautifully sweet strawberries sandwiched between the halved crumbly and buttery shortcake. These are the perfect treat to serve for an afternoon tea, or as a pudding after a summer lunch. Strawberry shortcakes are an American classic, but we think they are the perfect fit for a British summer spread. British strawberries are at their best when in season in the summer, and this easy dessert is the perfect way to make the most of them. They need to be eaten fresh, but they’re so good that we doubt you’ll have any trouble finishing them!
Ingredients
- 250g plain flour
- 75g polenta
- 1tbsp baking powder
- 5tbsp caster sugar
- 125g butter
- 1 egg, beaten
- 125ml single cream
- 1 egg white
For the filling
- 150ml double cream
- 100g strawberry jam
- 10-12 large strawberries, sliced
Method
- Heat the oven to 220C. Mix together the flour, polenta, baking powder and 3tbsp of the sugar. Rub in the butter until the mixture forms fine crumbs, then stir in the beaten egg and cream, and mix it together to form a dough.
- Roll out the dough to a thickness of 2cm, then cut out circles with a small cutter. You can re-roll, then you should have 10-12 circles of dough. Put the dough circles on an oiled baking tray. Brush them with egg white, then sprinkle over the remaining sugar and bake for 10 mins until risen and golden. Leave to cool on a wire rack.
- To serve, whip the cream until it forms soft peaks. Split the shortcakes in half, spread a little jam on the base, then add the strawberries and cream, and top with the lid.
