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Adorable and delicious what more could you want? These mini strawberry shortcakes make a great addition to your afternoon tea soiree.
Preheat the oven to 200°C. Lightly grease a large baking tray with oil and line with baking paper.
To prepare the shortcakes, place the flour, icing sugar, baking powder and salt in a food processor. Pulse to combine. Add the butter and blend, until mixture resembles fine breadcrumbs. Add the cream and pulse until mixture begins to bind together. Do not overwork or your shortcakes will be tough.*Alternatively mix dry ingredients together in a medium bowl and using your fingertips rub in the butter. Add the cream and stir to just combine. Shape and press the dough into a round. Roll out to 2cm thick. Using a 5cm round cutter dipped in flour, cut out rounds. Transfer onto the prepared baking tray. Reshape and flatten out scraps. Cut out the remaining rounds. You should have 8 in total. Brush the tops with cream and sprinkle with raw sugar.
Bake for 10–15 minutes, until golden brown. Leave on the tray for a few minutes, to cool slightly. Transfer onto a rack to cool completely.
Place the sliced strawberries in a small bowl. Dust over 1 tablespoon of the icing sugar and toss to combine. Set aside for 15 minutes to macerate.
Whip the cream with the remaining icing sugar and vanilla together in a medium bowl, until stiff peaks form.
To assemble, using a serrated knife cut the cooled shortcakes in half horizontally. Place a dollop of cream on the base, arrange strawberry slices on top and another small dollop of cream. Cover with shortcake lid, pressing gently to secure. Serve immediately.
1 punnet (250g) Driscoll's strawberries, hulled & sliced
1½ tablespoons pure icing sugar, sifted
½ cup (125ml) thickened cream
¼ teaspoon vanilla extract
1 cup (150g) plain flour
1 tablespoon pure icing sugar, sifted
1 teaspoon baking powder
60g unsalted butter, chilled & cubed
½ cup (125ml) pure cream, plus extra for brushing
2 teaspoons raw sugar