Quantcast

Socialize

FacebookTwitter

Strawberry Spelt Shortcake

A Strawberry shortcake can take on many forms, it can be a scone-like cake, a sponge or a thin biscuit but two things remain the same throughout any recipe: fresh strawberries and lots of pretty whipped cream.
By Regula Ysewijn

Strawberry Spelt Shortcake

The British have been enjoying Strawberry short cakes with great pleasure for as long as anyone can remember and everyone seems to have his or her own version of the dish. So here I shall bring you mine, a ‘short’ thin wholemeal spelt biscuit that really lets the strawberries and cream be the queen of the pudding.

Strawberry Spelt Shortcake
 
Prep Time
Cook Time
Total Time
 
A Strawberry shortcake can take on many forms, it can be a scone-like cake, a sponge or a thin biscuit but two things remain the same throughout any recipe: fresh strawberries and lots of pretty whipped cream.
Author:
Recipe Type: Dessert
Serves: 4
Ingredients
Pastry
  • 225 g cold butter
  • 225 g wholemeal spelt flour
  • 1 organic egg, beaten
  • 100 g raw cane sugar
  • vanilla, half a teaspoon
  • salt, a pinch
For the filling and topping
  • 300 - 500 g of strawberries, halved or quartered
  • whipping cream 250 g
  • 1 teaspoon of sugar to sweeten the cream
Instructions
  1. Place the butter and the flour in a bowl rub together until the mixture resembles breadcrumbs.
  2. Add sugar, salt and vanilla and work the dough until it comes together as a smooth pastry
  3. Roll out the dough until it is half a centimeter thick on a clean floured work surface
  4. Cut out circles of about 9 cm or two larger if you like to bake a large short cake
  5. Transfer the pastry circles onto greaseproof paper and chill for 30-50 minutes.
  6. Preheat your oven to 170° C
  7. Arrange the shortcakes on a baking tray - using the greaseproof paper to bake them on
  8. Put in the middle of the oven an bake for 20-25 minutes or until golden
  9. The mixture will spread while baking, don't be alarmed by this, you can neaten the edges while warm.
  10. Transfer the cakes carefully to a wire rack to cool
  11. Cut your strawberries but leave some whole for decoration. Whip your cream.
  12. When the short cakes are completely cooled, arrange one shortcake on a plate or cake stand and cover it with the sliced strawberries, place another shortcake on top and top it with the whipped cream and the whole strawberries you saved for decoration.
  13. Serve straight away!
Notes
Note that some recipes require you to cut the strawberries, arrange them over your shortcake and let it sit for an hour before adding the top short cake and cream, I do not prefer to do so as the shortcake will get soggy and we won't want a soggy bottom won't we!
Regula Ysewijn

Regula Ysewijn

Regula fell in love with Britain when she was a little girl, her parents travelled with her across the country feeding a love that is still as strong now as it was over a decade ago. On her blog 'Miss Foodwise' she writes about her quest discovering everything there is to know about British food and culture. She has a passion for vintage British cookery books and a weakness for dainty floral tea cups. Regula is a photographer, graphic designer and culinary school student.

More Posts - Website - Twitter

Originally Published: July 11, 2013

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate Recipe: