It’s cliche, I know! But I can’t help myself. I love the combination of a buttery, sweet biscuit with strawberries and cream. The following recipe has been adapted from Nigella Lawson with the addition of lemon zest! I opted to cook the strawberries on very low heat instead of eating fresh as the strawberries were on the verge of going off. I like strawberry shortcake with fresh strawberries but give this recipe a go. It’s perfect for those almost spoiled fruit. You could try this with apricots, peaches, nectarines, blackberries, blueberries, etc..
For best results warm the biscuit up slightly and serve it with equally warm strawberries.
FOR THE SHORTCAKES:
- 325g plain flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 5 tablespoons sugar
- zest of 1 lemon
- 125g unsalted butter, frozen
- 1 large egg, beaten
- 125ml cream
- 1 large egg white, lightly beaten
- 1 baking tray, greased or lined
- 6 1/2cm round cutter
- 250ml of Whipping cream
- Preheat the oven to 425ºF
- Mix the flour, salt, baking powder, lemon zest and 3 tablespoons of the sugar in a bowl. Grate the butter into these dry ingredients and use your fingertips to finish crumbling the butter into the flour. Whisk the egg into the cream, and pour into the flour mixture a little at a time, using a fork to mix. You may not need all of the eggy cream to make the dough come together, so go cautiously.
- Turn the dough out onto a lightly floured surface, and roll gently to a thickness of about 2cm. Dip the cutter in flour and cut out as many rounds as you can. Work the scraps back into a dough, re-roll and finish cutting out you should get 8 in all. Place the shortcakes about 21/2cm apart on the baking sheet, brush the tops with the egg white, and sprinkle them with the remaining 2 tablespoons of caster sugar. If it helps with the rest of your cooking, or life in general, you can cover and refrigerate them now for up to 2 hours.
- Bake for 10-15 minutes, until golden-brown, and let them cool for a short while on a wire rack.
- Meanwhile whip up the cream and set aside in the fridge
FOR THE STRAWBERRIES
- 1 punnet (250 grams) fresh strawberries
- 2-3 tablespoons of sugar
- Slice strawberries into larger chunks.
- Combine with sugar in a small pot and cook slowly on low heat for 5 mins or so. Basically you want to extract the juices, thicken it and soften the strawberries. The good news is that it’s not a big deal if you cook it for longer as it will be kind of like a jam.
- Let the mixture cool slightly.
- Cut biscuits in half, top with strawberries and whip cream!
Cut biscuits in half, top with strawberries and whip cream.
( Recipe Source – Nigella Lawson )