Posted on July 1, 2016. Featuring topics like AHM - recipes
Nothing says summer in the Hills like a strawberry picking session at Beerenberg Farm.
Have this delicious shortcake with a beautifully made pot of tea or a nice glass of fizz. Or both!
2 cups plain flour
¼ cup caster sugar
2 tsp baking powder
pinch of salt
100 gms cold butter, cubed
50 mls milk
1 tsp vanilla paste
400 gms fresh strawberries
250 mls cream
2 Tbsp caster sugar
St Germain Elderflower Liqueur or Cointreau
Preheat oven 180C. Line an oven tray with baking paper.
Place all dry ingredients in food processor and pulse once or twice to combine completely.
Add butter and pulse again until it is completely combined with flour.
Add egg, milk and vanilla paste and pulse several times until a soft dough is formed. Keep an eye on it and don’t overwork it.
Turn out onto floured surface, pat into a disc about 2cm thick, wrap in plastic wrap and refrigerate for 15 minutes.
Remove from refrigerator, divide into two pieces, one slightly smaller than the other. Pat into discs about 2cm thick, dust with extra caster sugar and bake in oven for 15 minutes, until golden.
Cool before using.
Hull and quarter strawberries, place in a bowl with sugar and a good glug of liqueur. Stir, cover and refrigerate for an hour.
Whip cream to soft peaks.
Strain strawberries, then fold gently through the cream.
Place the slightly larger shortcake on plate, cover with strawberry cream, pop second disc on top, add more fruit cream, then drizzle any remaining syrup over the top. Serve and swoon.
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