Buttermilk strawberry shortcake recipe | delicious. magazine

Name: Buttermilk strawberry shortcake recipe | delicious. magazine
Ingredients: For the strawberries and cream; 200g ripe strawberries, hulled, sliced or quartered if large; 1 tbsp caster sugar; 120ml chilled double cream; For the shortcakes; 125g plain flour, plus extra to dust; 1½ tsp baking powder; 2 tbsp caster sugar; ⅛ tsp fine sea salt; 60g cold unsalted butter, cubed, plus extra to grease; 1 medium free-range egg, beaten; 2 tbsp buttermilk (or milk with a squeeze of lemon in it); You’ll also need…; 7cm round or fluted cutter; baking sheet, greased and lined with non-stick baking paper

www.deliciousmagazine.co.uk

These strawberry and cream shortcakes are a cross between a shortbread biscuit and a classic scone – ideal for afternoon tea.

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Ingredients

For the strawberries and cream
200g ripe strawberries, hulled, sliced or quartered if large
1 tbsp caster sugar
120ml chilled double cream
For the shortcakes
125g plain flour, plus extra to dust
1½ tsp baking powder
2 tbsp caster sugar
⅛ tsp fine sea salt
60g cold unsalted butter, cubed, plus extra to grease
1 medium free-range egg, beaten
2 tbsp buttermilk (or milk with a squeeze of lemon in it)
You’ll also need…
7cm round or fluted cutter; baking sheet, greased and lined with non-stick baking paper