Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
12
For the filling
- 15-20 large strawberries, hulled and halved
- 1 cup whipping cream
- 1/4teaspoons salt
- 225grams plain flour
- 75grams fine polenta
- 1tablespoons baking powder
- 50grams caster sugar
- 125grams butter, chilled and diced (save 10g for greasing)
- 1/2 cup whole milk
- 1/2 cup buttermilk
- 2teaspoons vanilla extract
- 1tablespoons honey
- 30grams caster sugar
Nutrition per serving
1190kJ / 284Cal
1190 Kilojoules or 284 Calories
14% of daily energy intake*
Protein
3.6grams
Fat
17.3grams
Carbs
28.3grams
Sugars
9.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This classic summer dessert is best served with freshly baked shortcake and ripe, juicy strawberries.
Method
Step 1 of 4
Preheat the oven to 180°C (Gas 4). In a medium bowl, mix together the flour, polenta, baking powder, salt, and sugar. Add the butter to the flour mixture and work it into the dry ingredients with your hands, incorporating well, until the mixture resembles coarse breadcrumbs. Stir the milk, buttermilk, and 1 tsp vanilla extract into the dry ingredients and mix well.
Step 2 of 4
Grease the base and sides of a 12-hole muffin tin. Pour in the batter and bake in the oven for 35 minutes, or until golden brown. Remove and leave to cool slightly on a wire rack.
Step 3 of 4
For the filling, put the strawberries into a bowl, add the honey, and toss until well coated. Using an electric hand whisk or mixer, whisk the cream, sugar, and the remaining vanilla extract until stiff.
Step 4 of 4
Slice the shortcakes in half and fill each with whipped cream and strawberries. Serve warm.
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