Shortcakes & Summer Berries
Berries are in season, strawberries, raspberries, blackberries, blueberries, loganberries, gooseberries - they are all at their very best. Tastiest straight off the bush, delicious served with a little sugar, but sometimes we think that they call for a little more. This great recipe for shortcakes is the perfect accompaniment for fresh berries. Quick and simple to make, this is a perfect summer afternoon treat.
210g all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon cream of tartar
8 tablespoons unsalted butter, cut into small pieces and chilled
80ml heavy cream, chilled
½ large beaten egg
1 tablespoon unsalted butter, melted
240ml cream, chilled
1 tablespoon confectioners’ sugar
1 teaspoon vanilla extract
Fresh seasonal berries
Position a rack in the centre of the oven and preheat the oven to 177°C. Line a baking sheet with parchment paper.
Whisk the flour, 2 tablespoons sugar, baking powder, and cream of tartar in a large bowl. Using two knives, cut the butter into the flour mixture until it resembles small peas. Stir in the cream and egg.
Quickly combine the dough with your hands. Lightly flour a clean, dry work surface. Turn the dough out and knead it for about 2 minutes or just until combined.
Drop 6 large spoonfuls of the dough onto the prepared baking sheet, spacing them about 1 inch apart. Brush the tops with the melted butter and sprinkle them with sugar.
Bake the shortcakes for about 20 minutes or until golden. Transfer the sheet to a rack and cool for about 10 minutes.
Whisk the cream, confectioners’ sugar, and vanilla in a large bowl for 2 to 3 minutes or until the mixture holds soft peaks.
Serve the shortcakes warm with whipped cream and fresh berries.
Makers & Brothers