Recipe: Strawberry Shortcake

At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to make and prepare a basic scone, you can make a whole range of different scones using the same principle.

Strawberry Shortcake using a scone dough

 

Ingredients

300g/2 cups flour – use organic white or a mixture of white and brown flour if preferred
3 teaspoons baking powder
pinch salt
1 egg beaten with sufficient milk to make up about 190ml/¾ cup liquid
3 tablespoons rapeseed oil or butter
(If butter is used then it must be rubbed into the dry ingredients – this is traditional way of making scones)

METHOD

1. Place the dry ingredients in a bowl and mix lightly together.
2. Add the milk to the beaten egg mixture and then add the oil. Mix well.
3. Using a fork, gently mix the milk mixture into the dry ingredients until they are just blended together. Do NOT overmix or you will have a tough shortcake.
4. Topple the contents of the bowl onto a dry, floured surface and pull together until the mixture just holds together.
5. Pat the dough out and then fold in half and pat the two halves together (this gives the
traditional two tier look to the scones).
6. Cut the mixture into 6 large rounds and glaze the tops with any remaining egg mixture.
7. Bake in oven 450ºF/250ºC for 10 -12 minutes or until golden brown.
8. Meanwhile prepare the strawberry mixture.

450g ripe strawberries, hulled
300ml double cream whipped to soft peaks
a little sugar to taste if desired

METHOD

1. Place the strawberries in a large bowl and, using a potato masher, break them down so that
the strawberries release juice but also retain some pieces.
2. If desired sweeten slightly. I like them unsweetened.
3. When ready to serve, take the warm shortcakes (they are a large scone) and split them in two.
Do not cut them as they are so fresh and the inside will break.
4. Place a half of the shortcake on a plate with the open side up and spoon over a very generous amount of the now macerated strawberry mixture so that the scone is well covered but ensure that there is sufficient strawberry to really moisten the shortcake.
5. Top with a very good dollop of whipped cream and eat.

BE WARNED these are incredibly more-ish and may become a wonderful weekend breakfast treat

 

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