Strawberry Shortcake

Method

1. 1

   Macerate the berries

   No heat, 20 minutes. Toss the strawberries with 25 g caster sugar in a bowl and leave until glossy and juicy, stirring once halfway through.

2. 2

   Heat the oven

   Heat to 220°C conventional or 200°C fan for 10 minutes, until fully hot. Line a baking tray with baking paper.

3. 3

   Make the dough

   No heat, 5 minutes. Whisk the flour, baking powder, salt and remaining 25 g caster sugar. Rub in the cold butter until the mixture resembles coarse crumbs, then stir in 180 ml cream just until a shaggy dough forms.

4. 4

   Shape the shortcakes

   No heat, 5 minutes. Turn the dough onto a lightly floured surface, pat it to about 2.5 cm thick and cut out 6 rounds. Gather and pat the scraps gently if needed.

5. 5

   Finish shaping

   Set the rounds on the tray, brush the tops with a little of the reserved cream and sprinkle with demerara sugar.

6. 6

   Bake

   Bake at 220°C conventional or 200°C fan for 12 to 15 minutes, until risen and golden on top. Transfer to a rack and cool for at least 15 minutes.

7. 7

   Whip the cream

   No heat, 3 minutes. Whip 300 ml double cream with the vanilla until it holds soft peaks, stopping when the cream droops gently from the whisk.

8. 8

   Assemble and serve

   No heat, 5 minutes. Split each shortcake horizontally. Spoon strawberries and their juices over the bases, add whipped cream, then replace the tops. Serve straight away.

Tips

• Keep the butter cold and handle the dough as little as possible.
• Use a sharp cutter and press straight down for neat rounds.
• Cool the shortcakes fully before adding the cream so it does not melt.

Swaps

• Use granulated sugar instead of caster sugar.
• Use vanilla bean paste instead of vanilla extract.
• Use raspberries or sliced peaches instead of strawberries.

Storing

Store the shortcakes, berries and whipped cream separately in the fridge; assemble just before serving.