Recipe prepared by Summer Table Author Jodie Blight
For more great ideas take a look at Jodie’s website www.hellotable.com.au
Strawberry Shortcakes
Published on November 13, 2016
Ingredients
- 200 g spelt flour
- 2 1/2 teaspoons baking powder
- 1/3 cup cream
- 1/3 cup lemonade
- extra flour
- milk or lightly beaten egg for glazing
- Strawberry coulis (optional)
- 250 g strawberries, chopped
- 1/4 cup caster sugar
- Topping
- 300 ml thickened cream
- 1/2 teaspoon vanilla essence
- 1 tablespoon caster sugar
- 250 g strawberries, sliced
Method
- 1. Preheat oven to 210°C.
- 2. Sift flour and baking powder into a bowl and make a well in the middle. Add cream and lemonade to the flour and gently mix until soft and sticky. Be careful not to over-mix, 3–4 stirs should do it.
- 3. On a board dusted with flour, turn the dough out and pat into shape (about 3 cm high). Using a round 5–6 cm cookie cutter cut out scones. Do not twist the cutter, just push. Place onto a baking tray (lined with greaseproof paper and dusted with a tablespoon of flour), so the scones are touching each other.
- 4. Glaze tops with a little milk, and bake in the top rack of the oven for 12–15 minutes.
- 5. Make strawberry coulis by placing strawberries in a saucepan with caster sugar. Stir over medium heat until a sauce starts to form (5–10 minutes). Put aside to cool.
- 6. To make topping, whip cream with vanilla essence and caster sugar until peaks form.
- 7. When scones are cool, split in half. Cover the bottom half of each with a tablespoon of whipped cream and then a layer of sliced strawberries. Replace top of scone and cover with more cream and strawberries.
- 8. Pour strawberry coulis over the top to serve.
- 9. Tip: For a decadent ladies morning tea, try using champagne instead of lemonade.
