Classic strawberry shortcake

Was there someone in your family who made the traditional strawberry shortcake? A shortcake is delicious in summer, and you don’t have to use strawberries. You could substitute the strawberries for sliced mango or peaches, apricots or nectarines, even blueberries would be a good option.

I think the trick to a tender shortcake is ensuring the butter is cold and chopped into pea-sized pieces. I’ve been told that when the cake bakes and the butter melts, it creates small pockets of air that create a flakiness in the biscuit.

Makes 8.

Ingredients

• 6 cups sliced fresh strawberries
• 1/2 cup sugar
• 1 tsp vanilla extract

FOR THE SHORTCAKE

• 3 cups plain flour
• 5 tbsp sugar, divided
• 3 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup cold butter, cubed
• 1 1/4 cups buttermilk
• 2 tbsp heavy whipping cream

FOR THE TOPPING

• 1 1/2 cups heavy whipping cream
• 2 tbsp sugar
• 1/2 tsp vanilla extract

Method

1. Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally.
2. Meanwhile, whisk flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not over mix).
3. Drop batter by 1/3 cupfuls 5cm apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes.
4. When cooked, remove to wire racks to cool completely.
5. For the topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla then beat until soft peaks form.
6. To serve, cut shortcakes in half, top with strawberries and whipped cream.