Strawberry Shortcakes
Ingredients
- A little TREX, for greasing
- 1 medium egg
- 75g (3oz) caster sugar
- 100g (4oz) TREX, at room temperature
- 200g (7oz) plain flour
- Pinch of salt
- 50g (2oz) polenta or semolina
- To decorate:
- 227g pot clotted cream
- 10 strawberries, halved
- Icing sugar, for sprinkling
Expert tip
The undecorated shortcakes will keep fresh in an airtight tin, ready to finish when ready to serve. Top the cream with strawberry jam or lemon curd instead of fresh strawberries.
These delicious biscuits are quick and easy to make – and they are such a treat. Perfect for afternoon tea with the girls!
Method
1. Position the oven shelves towards the top of the oven. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Lightly grease two baking trays with a little TREX.
2. Beat the egg and sugar together using a wooden spoon.
3. Put the TREX into a mixing bowl with 150g (6oz) flour and the salt. Beat together with a wooden spoon until smooth and creamy. Gradually beat in the egg and sugar mixture. Add the remaining flour and polenta or semolina and mix together to make a smooth dough.
4. Turn out onto a lightly floured work top and roll out with a floured rolling pin until 5mm (¼ in) thick. Stamp into rounds with a 6cm (2 ½ in) cutter and transfer to the prepared baking trays.
5. Bake for 16-18 minutes until light golden brown. Cool for a few minutes on the trays, then transfer to a wire rack to cool completely.
6. When ready to serve, top the shortcakes with spoonfuls of clotted cream and strawberries, then sprinkle with icing sugar.