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Strawberry shortcakes

A simple Eggless summer dessert that takes less than 15mins to make! These shortcakes are quick and easy to prepare with a handful of pantry staples. Served with macerated strawberries and freshly whipped cream.
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Prep Time 5 minutes
Cook Time 10 minutes
Course biscuit, Breakfast, Brunch, Dessert, High Tea, Side Dish, Snack, Sweet tooth, tea time
Cuisine English
Servings 8 Shortcakes

Equipment

  • Large mixing bowls
  • Rubber spatula
  • Cookie scoop
  • Baking tray
  • Baking paper
  • Zester
  • Electric beater

Ingredients
  

Shortcakes:

  • 1 cup Self raising flour *see note below
  • 1 1/4 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup plus 4 tablespoons Heavy cream
  • Granulated sugar for sprinkling on top

Macerated strawberries:

  • 1 cup Strawberries
  • 3 tbsp Sugar
  • 1 tsp Balsamic vinegar

Whipped cream:

  • 1 cup Whipping cream
  • 1 tsp Vanilla
  • 1 tsp Sugar optional

Instructions
 

Macerated strawberries:

  • Quarter the strawberries and place them in a bowl, add the balsamic vinegar, lemon zest, sugar and stir around.
  • Cover and let it sit for 10 mins, you will see the strawberries break down and the syrup will increase. While this is happening let us make the shortcakes.

Shortcakes:

  • Preheat the oven to 180℃ and line a baking tray with baking paper.
  • In a large bowl we add the dry ingredients and stir it around, pour in the whipping cream and using a rubber spatula, start cutting folding the mixture together. Cutting it down the center and bringing all the ingredients to the top, turning the bowl every time. Do not over work the dough we want it to be combined but not smooth and even.
  • Using a cookie scoop, scoop out the dough onto the lined baking tray, keep at least 2-3 inches gap between them to ensure even heat distribution as they bake. They will rise a little hence the space is essential.
  • Sprinkle the top of each scoop with some sugar and bake for 8-10 mins until golden brown and dry to the touch. Remove from the baking tray and let them cool on a wire rack.

Whipped cream:

  • In a large bowl add the whipping cream, vanilla, a touch of sugar and beat with an electric beater. Start on the lowest speed and increase the speed slowly as it thickens. Beat until soft peaks, this should take 3-5 mins.

Assemble:

  • While the shortcakes are still warm, slice them in half, top with whipped cream and macerated strawberries, cover the top and you could dust the shortcake with icing sugar.
  • Serve immediately as the warm shortcake will melt the whipped cream.

Notes

  • If you do not have self raising flour, use 3/4 cup all purpose flour and 1/4 cup corn flour.
  • Do not over work the shortcake dough/batter - it will make them dense and heavy once baked.
  • You can use any fruit you like. Eg: blueberries, blackberries, peaches, apricots, etc.