250g plain flour
75g caster sugar
1 tbsp baking powder
pinch of salt
225ml whipping cream
For the filling:
450g strawberries, hulled and halved or quartered, depending on size
45ml icing sugar
250ml whipping cream
Preheat the oven to 200C/400F/Gas 6. Grease a baking sheet.
To make the shortcakes, sift the flour into a mixing bowl. Add 50g of the caster sugar, the baking powder and salt. Stir well.
Gradually add the cream, tossing with a fork until clumps form.
Gather the clumps together, but do not knead the dough. Shape the dough into a 15cm log. Cut into six slices and place the slices on the prepared baking sheet.
Sprinkle with the remaining caster sugar, then bake for about 15 minutes until light golden brown. Leave to cool on a wire rack.
Meanwhile, mash a quarter of the strawberries with the icing sugar. Stir in the remaining strawberries.
Just before serving, whip the cream until soft peaks form.
Slice each shortcake in half horizontally. Put the lower halves on individual serving plates and top with some of the cream. Divide the strawberries among the six shortcake halves. Replace the tops and decorate with mint leaves. Serve with the remaining cream.
Yum. And again. Yum.
I actually think if I landed on a desert island and this were the only food available, I shouldn't mind too much. I might even refuse rescue. Unless there was some of that Lost-esque black smoke in the jungle. That's enough to put anyone off their shortcakes.