Date: 22 April 2013
Weather: Cloudy and grey
The original plan was to make a strawberry shortcake for a friend’s belated birthday but plans changed at the last minute so I ended up having the strawberry shortcake all to myself, not that I’m complaining. I must admit that there was a huge sense of satisfaction once I assembled the various components into the final product – after an hour of busyness, there it was, a very pretty looking (if I may say so) strawberry shortcake sitting in my bowl =)
Recipe (adapted from joyofbaking.com):
Scones (makes about 10-15 scones, depending on size)
2 cups all-purpose flour
2 teaspoons baking powder
1/3 cup granulated white sugar
1/4 teaspoon salt
1/3 cup cold unsalted butter
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup single cream/milk
2 boxes (approx. 900g) of fresh strawberries
1/3 cup granulated white sugar
1 cup cold heavy whipping cream/thickened cream/double cream (35-40% butterfat)
2 tablespoons granulated white sugar
- Preheat the oven to 200 degrees C.
- Filling – Cut the strawberries into bite sized pieces and for half the portion, use a fork to mash the pieces – this creates a somewhat “juicy” bowl of strawberry mixture. Combine the granulated white sugar with the strawberries and set aside at room temperature. Note: Adjust the sugar amount according to preference, I like mine saccharine sweet.
- Scones – in a medium bowl combine the flour, baking powder, sugar and the salt. Warning: baking powder is NOT the same as bicarbonate soda and the addition of the latter to this recipe will result in a not-so-nice bitter aftertaste. Cut the cold butter into small pieces and add to the dry mixture. With a pastry blender cut in the cold butter until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Mix until just combined.
- Transfer the dough on a lightly floured surface and knead gently just a few times to make sure that the dough does not separate. Warning: Over kneading the dough will result in rock-like scones. Pat it flat/use a rolling pin to make the dough slightly less than an inch thick. Use a 5cm cookie cutter to cut out round pieces. Brush the tops of the round pieces with egg.
- Bake for 15-20 minutes or until you see that the scones have turned into a nice golden brown color. Check with a toothpick to see that the center of the scone is not wet. Smaller scones will take a shorter time to bake so keep watch on the color of the scones.
- Topping – Freeze the bowl and the whisk in the freezer (15-30min) before whipping the cream (cream whips better). Using an electric mixer, whip the cream and the sugar until soft peaks form. Note: When of the right consistency, it shouldn’t fall out when you turn it upside down. The whipped cream can be stored in the fridge for a couple of hours before serving.
- Assembly time! When the scones have cooled, cut in half. Place one half in the bowl and drizzle the sweetened strawberry mixture over it. Top this with a dollop of whipped cream and then place the other half of the scone on top. Finish the strawberry shortcake with some icing sugar dusting – it is now ready to be served and devoured! Bon Appétit!
- The scones taste best when consumed within 2 days. Alternatively, you can wrap them up in foil or plastic and freeze them for 1-2 months.
For all you sweet-toothed beings out there, I hope you enjoyed the strawberry shortcakes as much as I did!