What am I talking about??
Strawberry Shortcake…The American Classic!! That is what!!
People had told me this was delicious and I thought ” Hmmm”.
Looked nice but nothing special I thought….
So I made it…and what did it taste like?
For a start, the greedyboys gobbled them all up… All gone!!
Melt in the mouth shortcake, with that touch of sweetness from the jam, the crisp taste of the strawberries meshing with the cream and the shortcake…
Easy to make too…
I AM GOING TO INSIST you make it, now, now ,now.
So without more of my blithering…
What do you need?
2 cups of self-raising flour
Pinch of Salt
1/2 cup of castor sugar
60 g softened butter
1/2 cup cream plus 300 mls for whipping
1 punnet of strawberries
1/2 cup of Raspberry jam (yes, you can use strawberry but raspberry just gives it a little vavoom!!)
What do you do?
Preheat oven to 180 celsius.
Mix Flour, salt and sugar together.
Add in softened butter and combine until like breadcrumbs.
Add in cream until soft dough forms, not too sticky.
Roll out dough on lightly floured board/ bench to 1.5cm thick.
I used 5-6cm cookie rounds to cut out 14 rounds.
Place on tray with baking paper and place in oven.
Bake for 10 minutes and remove when slightly golden.
Remove from oven and cool on tray for few minutes and then place on racks.
Whip cream while cooling, I like to be very bad and put some icing sugar in with the cream…
Slice strawberries…(You can if you want put strawberries in a bowl and add a few dashes of balsamic vinegar)
When the shortcake is cool, spread jam over 7 of the rounds.
Then place cream on top of the jam and add strawberries.
Lastly place shortcake on top and lightly dust icing sugar over the top.
READY TO EAT!!….
You can even just make them with one round and not add a top to them…
ENJOY, ENJOY, ENJOY…
The mesh of the tastes here is so sublime, not overly sweet with a little tang and a little crunch, yet melts in the mouth.
You could make them larger or smaller if you wanted.