S Is For Summer But Also For Strawberry Shortcakes.

I just adore a traditional Sunday afternoon tea taken with my family on a pleasant warm afternoon. This is one classic British tradition that still when possible, is extremely satisfyingly good. The ultimate bake in my family for this occasion of afternoon tea would have to be shortcakes filled with good strawberry jam, a good dollop of clotted cream, and sat like a bejewelled crown of triumph on top, lush red sweet ripe strawberries! Shortcakes are much akin to a sweetened scone, a gorgeous creation from our friends across the pond in America.

Strawberry Shortcakes

Makes 6

Ingredients
325g (11½ oz) plain flour, plus extra for dusting
Pinch of salt
1 tbsp baking powder
75g (3 oz) caster sugar
125g (4½ oz) chilled butter, chopped into small cubes
1 egg, lightly beaten
125ml (approx 3¾ fl oz) single cream
1 egg, lightly beaten for egg wash
For The Filling
Jar of good strawberry jam
100g (4 oz) clotted cream
4 large strawberries per shortcake, halved
Icing sugar for dusting

You will need a large baking tray lined with non-stick baking paper. A round cutter 9 cm (3½ inch) wide.

Method

Preheat the oven to 220°C/fan oven 200°C/425°F/gas mark7.

In a large mixing bowl, sift in the flour, salt, baking powder and 45g (1¾ oz) of the sugar. Place the butter into the bowl and rub through with fingertips until the mixture resembles breadcrumbs. In a large jug add one egg into the single cream and add the wet ingredients to the dry bringing the dough together with a fork. Turn the dough out onto a lightly floured surface and roll out to 2.5cm (1 inch) cut out six rounds, re-rolling the dough if necessary. Place each cut out round onto the prepared baking tray, leaving a gap around each one for them to expand when baking. Brush each top with a little egg wash and sprinkle each top with caster sugar from the remaining sugar that was left over. Bake in the oven for 12 – 15 minutes until risen and golden brown. Remove and place onto a wire rack to completely cool. When cold, split open place a good tablespoon of strawberry jam on the bottom followed by a good dollop of clotted cream and finishing off with halved ripened sweet strawberries, place the lid on. Dust each shortcake with icing sugar and serve.

These shortcakes are best eaten on the day of baking.

Lastly, take that first bite, which will transport you all the way into paradise!

I am sending my strawberry shortcakes into H.C. @ My Kitchen Treasures who is hosting a great event called Strawberry Feast! For more information on how to partake, do call by her blog.