Easy Strawberry Shortcake Recipe
The Strawberry Shortcake are eaten up as soon as it is taken out of the refrigerator! Sometimes I even have to hide them so that there is some left for my husband. Try preparing this irresistible refrigerator for yourself!
Ingredients
6 oz. plus 1 teaspoon butter, softened
8 oz. flour
2 oz. icing sugar
1 egg yolk
10 fl. oz. double cream
1 lb. strawberries, hulled and washed
2 tablespoons castor sugar
Directions
Using the teaspoon of butter, lightly grease two baking sheets.
Sift the flour and icing [confectioners'] sugar into a mixing bowl.
With a table knife, cut the remaining butter into small pieces and add it to the mixture.
Using your hands, mix the flour and butter together to make a smooth dough.
With the knife, stir in the egg yolk and 2 tablespoons of the cream.
Mix very well and form the dough into a ball.
Cover the dough with greaseproof or waxed paper and place it in the refrigerator to chill for 30 minutes.
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
Divide the dough into two equal pieces.
On a floured surface, roll out each piece into a 9 inch circle.
Place the circles on the prepared baking sheets and place them in the oven.
Bake for 12 to 15 minutes or until the edges of the shortcakes are golden brown.
Remove the sheets from the oven and carefully transfer the shortcakes to a wire rack to cool.
Meanwhile, thinly slice the strawberries.
In a medium sized mixing bowl, beat the remaining cream and the sugar with a wire whisk or rotary beater until the mixture forms stiff peaks.
Lightly fold the strawberries into the cream.
Spoon the mixture into a heap in the centre of one of the shortcakes.
With a sharp knife, cut the other circle into eight equal triangles.
Pile the triangles up against the strawberry mixture and serve at once.
Sift the flour and icing [confectioners'] sugar into a mixing bowl.
With a table knife, cut the remaining butter into small pieces and add it to the mixture.
Using your hands, mix the flour and butter together to make a smooth dough.
With the knife, stir in the egg yolk and 2 tablespoons of the cream.
Mix very well and form the dough into a ball.
Cover the dough with greaseproof or waxed paper and place it in the refrigerator to chill for 30 minutes.
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
Divide the dough into two equal pieces.
On a floured surface, roll out each piece into a 9 inch circle.
Place the circles on the prepared baking sheets and place them in the oven.
Bake for 12 to 15 minutes or until the edges of the shortcakes are golden brown.
Remove the sheets from the oven and carefully transfer the shortcakes to a wire rack to cool.
Meanwhile, thinly slice the strawberries.
In a medium sized mixing bowl, beat the remaining cream and the sugar with a wire whisk or rotary beater until the mixture forms stiff peaks.
Lightly fold the strawberries into the cream.
Spoon the mixture into a heap in the centre of one of the shortcakes.
With a sharp knife, cut the other circle into eight equal triangles.
Pile the triangles up against the strawberry mixture and serve at once.
