With strawberries now coming into season, it’s the perfect time for our Strawberry Shortcake. It’s an ideal summer dessert that makes enough for two – but only if you wish to share!
Time: 20 minutes
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons sugar, divided
- 2 tablespoons cold butter, cut into small cubes
- 5 tablespoons milk
- 2/3 cups strawberries, hulled and halved
- whipped cream
Preheat oven to 230°C. Mix the prepared strawberries with one tablespoon of sugar in a bowl and set aside.
In a food processor, combine the flour, baking powder, salt and two tablespoons of the sugar. Pulse the butter into the dry ingredients until it breaks up and resembles crumbs. Add in the milk and pulse until the dough pulls away from the side of the mixer.
Carefully pull the dough away from the blade, divide in half and shape each half into a circle, patting it to about half inch in thickness.
Bake for 10 minutes until golden brown. Let cool slightly before covering in strawberries and whipped cream.