Strawberry Shortcake

The handicap of clicking half decent food photographs is that you need natural light. Understandably, after stalking numerous blogs, I realised that the only time I can bake and get good quality pictures, is definitely during the day. Which means I can’t cook on weekdays, but this also gives me a schedule for my weekends. I have promised myself a post every weekend.

This week, its strawberry shortcake.

Collage B&C

My sister loves Shortcakes (butterier scones). And since I am constantly trying to suck up to her, this post is for her. I mean she does live across the country from me, and obviously didn’t get to try these which is a shame cause these shortcakes were G.O.O.D.

This recipe isn’t for those people who live in an outrageously hot city like I do. Unless they have a centrally air-conditioned kitchen, which I don’t. So if you’re really committed like I was, your gonna have to constantly dip your hands in ice cold water while making the dough AND chill  it a couple of times to make sure the butter remains cold and basically doesn’t become melted gloop.

Having issued the prerequisite warning, you can find the recipe below.

Oh, did I mention its from ‘How to be a domestic goddess’ by Nigella Lawson? This is the first recipe that I have tried from the book. Nigella more often that not, has her way with eggs, butter, cream and sugar.

Ingredients:

Strawberry Shortcake

  • 325 gms plain four
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 5 tbsp sugar
  • 125 gms butter- FROZEN (Amul, why? because its utterly butterly delicious)
  • 1 large egg
  • 125 ml single cream (a small tetrapack works)

The ingredients listed above, are everything you need for the shortcakes. You can really experiment with the fillings. My mother is a strawberries and cream person. I had the leftover shortcakes with lemon curd and lingonberry preserve (my special find in Sweden).

Method:

Preheat the oven to 220 degrees C; these shortcakes cook really fast.

Sift the flour, salt, baking powder and 3 tablespoons of the sugar in a large bowl.

Grate the frozen butter into the dry ingredients. I had to constantly dip my hands into ice cold water cause the butter would melt in my fingers while grating. If you are living in sweltering heat like I am, you should pop the bowl with the grated butter in the freezer for a few minutes before you rub it in the flour.

Dough 1.jpg

 

 

Once the bowl is chilled, using your fingertips, start rubbing the butter into the flour mix till they resemble small crumbs.

 

 

IMG_4586

 

Crack the egg in the single cream and whisk well. This is the wet agent you add to the flour to make the dough. Start adding the liquid mix into the flour slowly. You don’t need all of it, so keep an eye out and only add the liquid sparingly until the dough comes together. Use a fork to bring the dough together until you can roll it out with a pin.

 

Once the dough comes together, turn  it onto a floured surface and roll it out to a thickness of about 1-2 cm. Dip a biscuit cutter in the flour and make as many shortcake rounds as possible. You should get 4-5 in the first batch. Rework the dough together, roll it out again, and repeat the process until all of the dough as been used up.

Brush the tops with milk and the remaining 2 tablespoons of sugar.

Place the shortcakes on a silicon pad and bake in the oven for 10-15 minutes until the tops are lovely and golden.

Allow them to cool slightly. Split them down the middle and eat with sweetened whipped cream and strawberries. Or with any other filling of your choice 🙂

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Ananya

I love food. I love to eat and I love to bake. An obsessed foodaholic, whenever I go for a holiday, before the sightseeing Google Search, there's the 'Best things to eat in - "place that I'm going to be visiting very soon"' search. With life and its ups and downs, for the many years that have gone by and hopefully, for the many years to come, nothing can take me to my "happy place" than the act of beating sugar, eggs and butter with my handheld whisk. Baking for the people I love is my act of mindfulness. In my constant endeavour to climb the ladder into the world of private equity, this blog is my oasis, keeping me in touch with my creative side. Here, I plan to write about my baking experiences, restaurant experiences, and basically everything possible about food and any other random thing I feel like going on a rant about. In today's world with the prevailing unrest, unhappiness, existential crises, this little website is where you can find something sweet, to escape what is happening around you and to even make something for someone else as an act of kindness. :)

5 thoughts on “Strawberry Shortcake”

  1. The Strawberry Shortcakes looks out of this world ,seems easy to bake.Definately I am going to try it.Keep it up Ananya.Looking for some more recepies.

    Liked by 1 person

  2. ananya dear your weekend timetable is really something to look forward to. The recipe seems excellent.Need some tips on icing cakes. Looking forward to the next one

    Liked by 1 person

  3. Will definitely try out your strawberry short cakes which seem so easy to make….luking forward for your almond cake recipe !
    Keep writing and simplifying baking !

    Liked by 1 person

  4. Woah! Those turned out fantastic. I’m instantly hungry, and no I’m sadly not kidding (lunch is in a couple of hours so I’m going to have to be patient haha). I’m ok at making cake and cookies, but this will be a challenge for me. But hey, challenge accepted. It’s fun to try out new recipes every now and then, especially for Brunch, and I have a feeling this one might be an instant favorite.

    Would you be interested in sharing recipes with our community of passionate foodies? We’re always on the lookout for fun, new and delicious recipes like this one. You can find us right over here: https://www.facebook.com/groups/OnlyGoodEats

    Like

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