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quick and easy strawberry shortcakes by larderlove

Quick and easy strawberry shortcakes

Karon Grieve
Super easy recipe for strawberry shortcake the perfect summer tea time treat or dessert
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course baking
Cuisine Scottish
Servings 6 people
Calories 350 kcal

Ingredients
 

Shortcake

  • 115 g self raising flour
  • 25 g plain flour
  • 115 g unsalted butter
  • 2 tbsp demerara sugar
  • 1 pinch salt

Topping

  • 8 tbsp mascarpone cheese
  • 1 tsp Icing sugar
  • 1/4 tsp vanilla extract
  • 250 g strawberries hulled and halved
  • 1 tbsp pistachios crushed
Metric - US Customary

Instructions
 

  • Shortcake
  • Preheat oven to 180C/350F/Gas 4 and line a baking tray
  • You can easily do all this in your food processor
  • Mix flours and salt with the butter to get a breadcrumb consistancy then add in the sugar and mix together till it comes together as a dough
  • Wrap in clingfilm and pop into the fridge for 30 minutes to firm up and chill
  • Cut dough into 6 pieces and roll out on floured surface to make thin circle about 2mm thick and measuring about 10cm , use a large cookie cutter for this.
  • Place all circles on ungreased baking tray and bakefor 10-15 minutes till golden and firm to touch
  • Remove from oven leave for 5 minutes before placing on a wire rack to cool completely
  • Topping
  • Beat the mascarpone with vanilla extract and icing sugar
  • Cover each disc with the topping then place the strawberry halves on top and scatter with a little icing sugar and the crushed pistachios

Nutrition

Calories: 350kcalCarbohydrates: 25gProtein: 5gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 61mgSodium: 14mgPotassium: 106mgFiber: 2gSugar: 7gVitamin A: 770IUVitamin C: 25mgCalcium: 45mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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