This is a simple but fabulous Strawberry Shortcake recipe that the LOs tried out yesterday.
Result ? Fantastic, considering it required very little assistance (apart from weighing, whisking, cleaning up, and oven control of course).
This is what you need for 8 servings:
Prep time : 15 mins (25 mins with kids, including a math/weight lesson)
Cook time: 15 mins
250g (81/2 oz) self raising flour
1 tsp baking powder
75g (2 1/2 oz) unsalted butter, cut into small pieces
3 tbsp semi-skimmed milk
1/2 tsp icing sugar
340 g (12 oz) Strawberries
90 ml (3 fl oz) Whipping Cream
85 g (3 oz) Greek-style Yogurt
1. Preheat oven to 220C (425F, gas mark 7). Sift flour and baking powder into bowl (if you don’t mind the mess). Rub in the butter with fingertips until mixture resembles fine breadcrumbs. Stir in the caster sugar and make a well in the centre.
2. Mix together the egg, milk and vanilla extract and pour into the dry ingredients. Gradually stir the dry ingredients into the liquid, then bring the mixture together with hands to form a soft dough. Gently pat dough into a smooth ball and turn it out onto floured surface.
* Don’t overwork the dough at this point, as it may not rise as well in the oven….. as we noticed. But DD had fun working the dough so…..
3. Roll out the dough into a 19cm (7 1/2 in) round. Transfer to greased baking sheet and bake for 10-15 mins or until well risen, firm and browned on top. Slide shortcake onto wire rack and leave to cool.
4. This step you should do if you would like to make a “traditional” strawberry shortcake but we skipped it as we had to transport it to my PIL’s across London. And by the time we got there the cake was too hard and crumbly to cut.
Use a large serrated knife to slice the shortcake in half horizontally. Put top layer on board and cut into 8 equal wedges. Place bottom layer on serving plate.
5. For the filling, reserve 8 whole strawberries. Slice them. Whip the cream until it forms soft peaks. Stir the yogurt until smooth. Then gently fold into cream until evenly blended.
6. Spread cream mixture thickly over the bottom layer and cover with strawberries.
* Or spread on top of shortcake if you did not manage to cut it like us. And we used a mix of berries, as the strawberries that DS prepared earlier, DS and DD managed to eat most of before we left and the shop we stopped at had ran out of strawberries.
7. Carefully place wedges on top (if you did cut the shortbread ). Sift the icing sugar into place on top of shortcake. Decorate each wedge with strawberries.
* I think for little ones, it probably is more fun and less fiddle if you leave the shortcake uncut and just let them pile everything on top like we did.