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Strawberry Shortcakes

July 24, 2011

Finding time to sit down and add some strawberry recipes hasn’t been easy lately. Between the garden, a baby ‘on the move’ and having the flu I haven’t had much ambition but have no fear; I’m on the mend, my house is babyproofed and my husband is a garden/housework superstar!!! I was hoping to have this posted before strawberry season is over and I think I’m just making the cut. Today is my favorite Strawberry Shortcake recipe and later in the week, strawberry popsicles!

Strawberry Shortcakes

This is adapted from another one of Nigella Lawson’s recipes. I LOVE it!!!!! The biscuits are delicious, just the right amount of sweet!

FOR THE SHORTCAKES:

  • 325g plain flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 5 tablespoons sugar
  • 125g unsalted butter, frozen (1 stick + 1tbsp.)
  • 1 large egg, beaten
  • 1/2 cup cream
  • 1 large egg white, lightly beaten

FOR THE FILLING:

  • 1 quart of strawberries, hulled and sliced
  • 1 teaspoon sugar
  • Few drops balsamic vinegar
  • 1 cup prepared whipped cream

 METHOD: 

  1. Preheat the oven to 425ºF.
  2. Mix the flour, salt, baking powder and 3 tablespoons of the sugar in a bowl. Grate the butter into these dry ingredients and use your fingertips to finish crumbling  it  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.
  3. 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. Brush the tops of the shortcakes with the egg white, and sprinkle them with the remaining 2 tablespoons of 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.
  4. Bake for 10-15 minutes, until golden-brown, and let them cool for a short while on a wire rack. Meanwhile, crush half the strawberries with the spoonful of sugar and the few drops of balsamic vinegar and halve or quarter the remaining strawberries, depending on their size.
  5. The shortcakes should be eaten while still warm, so split each one across the middle and cover with a spoonful of the crushed strawberry mixture, a few halved or quartered strawberries, then dollop some whipped cream on top.

Sorry for not including a photo; they’re just so good they didn’t stick around long enough to snap one!<!–

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