Strawberry and cream shortcakes recipe
Strawberries and cream sandwiched between sugary sweet shortbread biscuits, a flavour combination that never fails to please.
See method- Serves 6
- 20 mins to prepare and 10 mins to cook, plus 15 mins chilling time
- 458 calories / serving
Ingredients
- 100g unsalted butter, softened
- 40g (1 1/2oz) sugar, plus 1 tbsp extra
- 150g (5oz) plain four, plus extra for dusting
- 300g (10oz) strawberries, hulled and halved
- 6 tbsp maple syrup
- 1/2 vanilla pod, seeds scraped out
- 175ml double cream
- 4 tbsp Greek yogurt
Each serving contains
- Energy
- 1905kJ 458.0kcal
- Fat
- 31g
- Saturates
- 19g
- Salt
- 0.0g
- Sugars
- 23g
of the Reference intake
Carbohydrate 43.3gProtein 3.8gFibre 2.9g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Using an electric whisk, beat the butter and sugar until smooth. Work in the flour to make a dry dough (adding a splash of milk, if needed). Shape into a flat disc, wrap in clingfilm; chill for 20 minutes.
- Meanwhile, put the strawberries in a pan with the maple syrup and 4 tbsp water. Bring to the boil, then simmer for 2 minutes. Remove the fruit and set aside. Increase the heat for 2-3 minutes, until the liquid has reduced by two-thirds. Leave to cool.
- On a lightly floured surface, roll out the dough to 5mm (1/4in) thick. Using a 7cm (3in) cutter, stamp out 12 rounds, re-rolling the scraps as needed. Cook, on a lined baking tray, for 10-12 minutes, until golden. Leave to cool on the tray for a few minutes, before transferring to a wire rack.
- Mix the vanilla seeds with 1 tbsp sugar and scatter over the warm biscuits; leave to cool completely.
- Meanwhile, in a bowl, whip the cream and yogurt to soft peaks. Arrange 6 biscuits on a plate and top each with a spoonful of the cream, some strawberries and a drizzle of the syrup. Balance the remaining 6 biscuits on top.
- See more Shortbread recipes
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
