Strawberry Shortcake Recipe
Strawberry Shortcake - serves 6
1 lb strawberries, hulled and halved or quartered depending on the size
3 tbsp icing sugar
8 fl oz whipping cream
mint leaves for garnishing
For the shortcake
8 oz plain flour
3 oz caster sugar
!tbsp baking powder
1/2 tsp salt
8 fl oz whipping cream
Preheat oven to 400 degrees. Lightly grease a baking tray.
For the shortcake, sift the flour, caster sugar, baking powder and salt together. Gradually add the cream, tossing lightly with a fork until the mixture forms clumps. Gather the clumps together, but DO NOT KNEAD the dough. Shape it into a 6 inch log. Cut 6 slices and place them on the baking tray. Sprinkle the remaining 1 ounce sugar on it. Bake until light golden brown, about 15 mins. Let cool on a wire rack.
Combine a quarter of the strawberries with the icing sugar. Mash it with a fork. Stir in the remaining strawberries. Let it stand for an hour at room temperature.
In a bowl whip the cream until soft peaks form.
to serve, slice each shortcake in half horizontally, using a serrated knife. Put the bottom halves on individual plates. Top each half with whipped cream. Divide the strawberries among the 6 shortcakes. Replace the tops and garnish with mint.
Since you want to make it for 2 people, you could freeze the remaining dough for later.