Strawberry or Raspberry ShortcakesTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:273.4 kcal
Proteins:4.2 g
Fats:17.5 g
Carbohydrate:25.3 g
Fibers:1.3 g
Sugar:4.7 g
Cholesterol:75 mg
Sodium:536.9 mg
Calcium:115.2 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
500
ml
all purpose flour
2.5
ml
salt
15
ml
baking powder
18
ml
sugar
125
ml
cold butter, in pieces
1
egg
90
ml
more
500
ml
fresh strawberries (strawberry)
17
ml
sugar
250
ml
whipping cream
2.5
ml
vanilla
METHOD
Shortcakes
- Combine the flour, salt, baking powder and 3 tbsp. sugar in a bowl. With your fingertips or a pastry cutter, blend in the cold butter until the mixture is crumbly.
- Lightly beat the egg. Add the cream or milk. Pour into the dry ingredients and mix until combined into a fairly stiff dough.
- Roll the dough out on a floured surface to a 25 mm (1”) thickness. Using a 75 mm (3”) round cutter, cut out 6 discs. Transfer to a parchment-lined baking sheet.
- Brush the tops with a little milk. Sprinkle with the remaining 1 tbsp. sugar.
- Bake in a 210° C (425° F) oven for about 15 minutes, or until golden brown. Cool the shortcakes on a rack.
Assembly
- While the shortcakes are baking, gently combine the raspberries with 2 tbsp. sugar and set aside to macerate.
- Whip the cream in a chilled bowl with the remaining 1 tbsp. sugar and the vanilla until soft peaks form. Refrigerate until needed.
- To serve, split each shortcake in half horizontally. Top with some of the berries and a spoonful of whipped cream. Replace the tops and serve.
