Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
7 Ingredients
Number of servings
6
- 2 cup self-raising flour
- thickened cream (to serve)
- 1/3 cup milk
- 90grams butter
- 250grams strawberries, roasted
- 2 eggs, separated
- 1/3 cup caster sugar
Method
Step 1 of 4
Preheat oven to 200°C. Line baking tray with baking paper. Sift flour into a bowl. Add 1/4 cup of the caster sugar and stir until combined. Add butter and, using your fingertips, rub into flour mixture until it resembles fine breadcrumbs.
Step 2 of 4
Whisk egg yolks and milk in a bowl and add to flour mixture. Using a flat-blade knife, quickly stir mixture until a soft dough forms. Turn out onto a lightly floured surface and knead into a 1.5cm-thick disc. Uisng a 9.5cm-round biscuit cutter, cut 6 rounds from dough and place on tray.
Step 3 of 4
In a clean bowl, lightly whisk egg whites. Brush over shortcakes and sprinkle with remaining caster sugar. Bake for 10-15 minutes or until golden and cooked through. Transfer to a wire rack to cool.
Step 4 of 4
Place shortcakes onto serving plates. Spoon strawberries onto cakes, reserving the juice. Top with cream and reserved juice. Serve.
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