Strawberry shortcake recipes
Ingredients
- 100g unsalted butter softened
- 50g caster sugar
- 100g Plain Flour , sieved
- 50g rice or cornflour, sieved
- 1 lemon zest
- 10drops Lavender essence
- pinch fresh or dried culinary lavender flowers
- sugar for sprinking on top of shortbread
- 400g punnet starwberries
- 250g Mascarpone Cheese
- 300ml double cream. whipped
- ½ tsp vanilla bean paste
- 2 tbsp icing sugar
Method
- 1. Preheat oven to gas mark 3/ 160 c. Grease and line a baking tray (approx 30cm x 20cm size)with the paper overhanging the side of the tray.
- 2. To make the shortbread: Beat the butter, sugar and lavender essence together with a whisk until soft & creamy. Mix in flours, lemon zest and lavender flowers. Mix until a soft dough consistency.
- 3. Press into the baking tray and smooth out with a palate knife until whole surface of tray covered and quite thin. Sprinkle with sugar and bake in oven for approx 35 minutes until golden and crisp.
- 4. Remove from oven and mark a line down the middle of the shortbread. Leave to cool completely.
- 5. Chop the strawberries into slices.
- 6. Mix the cream, mascarpone, vanilla bean paste and icing sugar in a bowl. Add half the chopped strawberries and gently mix in.
- 7. Break the cooled shortbread in two along the line marked into it. Carefully lift it from the tray using the overhang of paper and gently peel the paper off, so that the 2 shortbread halves remain intact.
- 8. Place one shortbread on a serving platter. Place 2/3 of the cream mix on top of it. Top off with the other shortbread. Smooth the remaining cream mix on top and decorate with the remaining chopped strawberries. Dust with icing sugar and serve.
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Ingredients
- 175g butter
- 75g caster sugar
- 175g flour
- 1 tbsp fine semolina
- 500g strawberries
- extra strawberries for making the coulis
- juice of 1 lemon
- icing sugar for dusting
- 1 tub Kelly's of Cornwall Cornish Dairy Vanilla Ice Cream
Method
- Preheat the oven to 160C.
- First make the shortbread biscuit:
- Soften the butter in a food processor or with a wooden spoon and cream together with the sugar.
- Add the flour and semolina and mix together.
- Divide the mixture in two. Using your fingers, press the shortcake mixture into a round tart tin or ring and repeat the process.
- Prick the shortcakes with a fork and score eight portions in each with a knife.
- Place in the fridge to cool.
- Now for coulis:
- Hull and quarter the strawberries and place in a bowl with lemon juice. Reserve a handful of the strawberries and blend with some lemon juice until smooth, pass through a sieve and reserve.
- Bake the shortcakes for around 30 minutes.
- Once golden brown, remove from the oven and allow to cool. Remove from the tin and cool on a wire rack.
- Place one shortcake base on a serving plate.
- Put it all together:
- Arrange half the strawberries on top, drizzle over a little juice and a drop of coulis and place the other shortcake on top.
- Add the rest of the strawberries and coulis, sprinkle with icing sugar and serve with Kelly’s of Cornwall Cornish Dairy Vanilla Ice Cream.
Ingredients
- 4 oz Butter
- 4 oz caster sugar
- 2 Eggs
- 4 oz self-raising flour
- 1 lb Strawberries
- 2 oz Caster sugar
- 100 ml Double cream
- for dusting Icing sugar
Method
- 1. You need: 8in sandwich cake tins
- 2. Preheat the oven to 180C.
- 3. To make the shortcake, beat the butter and sugar together until fluffy.
- 4. Beat in the eggs, one at a time.
- 5. Fold in the flour and divide the mixture between the two sandwich tins.
- 6. Bake for 25 minutes than leave to cool completely.
- 7. Meanwhile soak the the quatered strawberries with the sugar for at least 30 minutes.
- 8. Whip the cream until it is just beginning to set, then fold in the strawberries.
- 9. Spread this mixture over one of the two sponges and top it with the other.
- 10. Dust the top with icing sugar.
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