When I first travelled to Florida with my family, we went to a small town called Celebration. They have an amazing restaurant called Town Tavern, where they have incredible food and our favourite dessert, Strawberry Shortcake.
When we came home my mum and I decided to make strawberry shortcake, this recipe is nothing compared to the real thing, but it’s still pretty good.
- 225 g self raising flour
- 90 g caster sugar
- 1 teaspoon baking powder
- pinch of salt
- 40 g butter (chilled and cut into pieces)
- 200 ml whipping cream
- 450 g strawberries (or any other berries you want to add)
- 1 1/2 teaspoons vanilla extract
- Preheat oven to 220 degree.
- To make the shortcake, add the flour, 15 g caster sugar, baking powder and salt in a mixing bowl and mix together.
- Using your fingertips rub the butter into the flour mixture until it resembles breadcrumbs.
- Stir in the cream, just enough so a soft dough is formed.
- Gather the dough together using your hands and knead lightly.
- Divide and shape into six equal rough edged heaps and place on a baking tray.
- Flatten each heap so it is around 2-2.5 cm thick.
- Bake for 12-14 minutes or until cooked, risen and golden brown.
- Remove from oven and leave to cool on a cooling rack.
- For the filling, add the strawberries (other berries) with the remainder of the sugar and vanilla extract into a bowl. Leave to stand for half an hour.
- Split shortcake in half horizontally, place bottom half of the shortcake into a bowl. Add some of the strawberry (or berries) mixture. Add some cream or ice cream to the top of the strawberries. Place top half of the shortcake onto the ice cream or cream. If you have extra strawberries or berries, pour over the top of the shortcakes.