I have a theory that if I don’t like a particular food, it’s just means I haven’t encountered a good example.
And while I’m still yet to find a tripe dish I love, I was lucky enough to meet a strawberry shortcake over the weekend who completely changed my mind about this particular dessert.
It did help that I had just harvested my first strawberries from my garden – a whole world apart from regular commercially grown strawbs.
But to be fair, the shortcake did have that elusive ‘wow’ factor all on it’s own.
So even if you don’t have access to home grown strawberries, I really encourage you to add this to your list of baking projects.
They’d work well with pretty much any fruit in its prime or even some defrosted frozen raspberries…
Just be generous with the cream!
lightest strawberry shortcakes
Inspired by Molly Wizenberg from Orangette.
150g (5oz) flour
1 tablespoon caster sugar
75g (2.5oz) butter, diced
75g (2.5oz) whipping cream
Strawberries & cream, to serve
1. Preheat your oven to 220C (425F).
2. Place flour, sugar and butter in a bowl. Using your fingertips, ‘rub’ the butter into the flour until it looks like really coarse sand or fine pebbles.
3. Add the cream and stir until only just combined. The less stirring here, the lighter your shortcakes will be.
4. Divide into 2 rounds about 2.5cm (1in) thick and place on a baking tray.
5. Bake for 15-20 minutes or until shortcakes are golden brown.
6. Serve warm or at room temperature with lots of fresh strawbs and double cream.
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