strawberry shortcakes. doesn’t it sound so tempting? i’m a sucker for layered stuff, anyway. plus i’m obsessed with scones. so natrually, i fell for these. the result is a not-too-sweet, springlike, rustic but still somewhat refined little treat. my rating: best quick dessert ever. do you think it would be good with something else sandwiched in between two scones halves? i’m thinking maybe the chocolate butter (okay, i’m being a very bad girl today…). or how about a rhubarb compote? or ice cream! yes, definitely next on my list… the first hot (i’m not implying it has to be the temperature, ahem) night will come with some ice cram shortcakes. oh, thank heavens for temptations! and let’s enjoy them, shall we?
350 g flour 2 tsp. baking powder 1 pinch salt (maybe 1 tbsp. sugar) 100 g cold butter 120 ml milk (or buttermilk – which i used) 200 ml cream 2 tbsp. vanilla sugar 500 g strawberries, in slices
directions: preheat the oven to 180 degrees c (360 degrees f) and line a baking sheet with parchment paper. combine the flour, baking powder, salt and sugar (if desired). rub the butter into the flour, working quickly (i was told this is very important with scones making…). and yes: use your hands. add the milk and combine it to a soft, bread-like dough. form into a ball, lightly press it flat into a circle. cut it into cake-like pieces. bake for 15 to 17 minutes (15 were perfect for me). remove and leave to cool completely.
whip the cream together with the vanilla sugar. clean and slice the strawberries. half each scone, smear some whipped cream onto it, carefully decorate with strawberries and top with the bottom part of the scone.