Continental strawberry shortcake

Continental strawberry shortcake

By
From
Encyclopedia of Food and Cookery
Serves
8

Shortcake pastry

Ingredients

Quantity Ingredient
300g plain flour
pinch salt
185g butter
5 tablespoons icing sugar, sifted
2 egg yolks
few drops natural vanilla extract

Filling

Quantity Ingredient
2 punnets strawberries
250ml cream
2 tablespoons icing sugar, sifted
few drops natural vanilla extract

Method

  1. Sift flour and salt onto work surface and make a well in centre. Place remaining pastry ingredients in well and work together with fingertips of one hand. With other hand, use a metal spatula to draw flour quickly into centre to make a smooth dough. Shape into a ball, wrap in plastic wrap and chill for 30 minutes.
  2. Divide dough in half and roll or pat out into 2 × 23 cm rounds, about 5 mm thick. Place rounds on lightly greased baking trays. Prick all over with a fork and crimp edges with fingers and thumb.
  3. Bake in a preheated moderately hot oven (190°C) for 15–20 minutes or until pastry is a pale biscuit colour. Do not allow to brown. Remove from oven and, while pastry is warm, cut 1 round into 8 segments. Cool pastry on a wire rack.
  4. Reserve 8 of the best unhulled strawberries for decoration; hull and slice remainder. Whip cream with icing sugar and vanilla. Reserve one-third cream for decoration and mix remainder with sliced strawberries.
  5. Place whole pastry round on a serving plate and cover with strawberry and cream mixture. Smooth over and arrange 8 pastry segments flat on top. Dust with extra sifted icing sugar and decorate with rosettes of cream topped with reserved whole strawberries. Leave for 1 hour before serving.

Note

  • Other prepared fresh fruit (sliced peaches, plums, whole raspberries) can be substituted for strawberries, or use about 375 ml cooked, puréed dried apricots.
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