Strawberry Shortcake

Memories of New Jersey Road trips…

Sometimes the best adventures are found by the side of the road.

After many attempts to grow strawberries, only to be defeated by the feral (once considered cute!) New Jersey squirrels and in the pursuit of strawberry happiness, I now understand why people persist and declare war on their backyard squirrels. These strawberries were perfect; ripe, luscious and super sweet, unlike their druggie (hormone injected) ‘Shoprite’ relatives…And added the extra ‘WOW’ to our much needed, American tick-a-box Strawberry Shortcake experiment.

“But…where is Strawberry Shortcake mummy?” Tears of initial disappointment from two 4 year-olds (something was lost in translation), soon turned to joy (upon tasting) and was worth every mouthful. America, you can keep your pumpkin pie but this recipe is coming home with me. The scone has competition.

In the Pantry

4 cups of SR Flour (sifted)
1/2 cup of granulated sugar
1 teaspoon of salt
2 sticks of butter
1 1/2-2 cups of heavy cream
1 egg
extra sugar for sprinkling

Directions

1. Mix together Sifted flour, salt and sugar.
2. Add small roughly cut room temp butter to the mixing bowl. On a medium speed mix flour and butter together.
3. Add cream 1/2 a cup at time. You may only need 1 1/2 cups.
4. Once the ingredients are knead into a dough like ball- On a floured board pat dough flat about 1 inch thick (Don’t over work the dough).
5. Using a 2 1/4- inch round scone/biscuit cutter cut out the shortcake (known in America as a biscuit).
6. Using a pastry brush, brush the top with a lightly beaten egg and finish off with a sprinkle of sugar.
7. Bake for 20-25 in a preheat 180c/350F oven
   Cool.
8. Cut the shortcake in half, then sandwich with fresh sliced strawberries and whipped cream.