Strawberry Shortcake

55 min · Medium · Serves 4

440 kcal per serving · 6g protein

Buttery shortcake split and layered with whipped cream and juicy fresh strawberries.

Ingredients

• 160 g Flour
• 60 g Butter
• 4 tbsp Sugar
• 240 g Strawberries
• 200 ml Cream

Method

1. Make the shortcake

   

   Rub the butter into the flour and sugar with your fingertips until the mixture looks like coarse breadcrumbs. Add a splash of the cream to bind, then shape into rounds.

2. Bake

   

   Bake at 200°C for 12–15 minutes until risen and golden. Cool.

3. Assemble

   

   Whip the cream to soft peaks — it should hold its shape but the tip should flop over when you lift the whisk. Split the shortcakes, fill with the whipped cream and sliced strawberries, and dust with sugar.