Alpine Strawberry Filled Shortcake with Strawberry Coulis recipe
ingredients
3 cups (300 g) plain flour (All purpose)
1 tsp salt
2 level tsp baking powder
heaped 15 ml spoon caster sugar (superfine granulated)
1/2 stick (4 Tbsp) 50 g butter, cut into small pieces
175 ml milk
360 g strawberries, stalks removed, washed and cut in half
250 g Alpine strawberry mascarpone
2-3 tbsp double cream (heavy cream)
1-2 tbsp icing sugar (confectioners sugar)
1 tsp salt
2 level tsp baking powder
heaped 15 ml spoon caster sugar (superfine granulated)
1/2 stick (4 Tbsp) 50 g butter, cut into small pieces
175 ml milk
360 g strawberries, stalks removed, washed and cut in half
250 g Alpine strawberry mascarpone
2-3 tbsp double cream (heavy cream)
1-2 tbsp icing sugar (confectioners sugar)
method
1. Preheat the oven to 230°C (450°F) gas mark 8.
2. For the shortcakes: Sift the flour, salt and baking powder into a large bowl, add the sugar and butter, rub in until the mixture resembles fine breadcrumbs.
3. Add in the milk and mix until the mixture forms a soft dough. Knead on a lightly floured surface for 30 seconds.
4. Roll out to a thickness of 1 cm. Cut out 8 discs with a 7 cm cutter, re-rolling the trimmings where necessary.
5. Place on a greased baking tray and cook for 15 minutes until risen and golden brown. Allow to cool.
6. For the strawberry coulis: Place the strawberries in a saucepan and cook for 10-15 minutes, or until soft and pulp- like. Remove from the heat and sieve to remove the seeds. Place to one side to cool.
7. For the filling: In a bowl combine the mascarpone with the cream to make a loose mixture. Place a 1 cm star nozzle into a forcing bag, and pipe the mixture onto 4 of the shortcakes, sandwiching together with the remaining four discs. Dust with icing sugar.
8. Flood the plate with some strawberry coulis and top with a sandwiched shortcake and serve.
2. For the shortcakes: Sift the flour, salt and baking powder into a large bowl, add the sugar and butter, rub in until the mixture resembles fine breadcrumbs.
3. Add in the milk and mix until the mixture forms a soft dough. Knead on a lightly floured surface for 30 seconds.
4. Roll out to a thickness of 1 cm. Cut out 8 discs with a 7 cm cutter, re-rolling the trimmings where necessary.
5. Place on a greased baking tray and cook for 15 minutes until risen and golden brown. Allow to cool.
6. For the strawberry coulis: Place the strawberries in a saucepan and cook for 10-15 minutes, or until soft and pulp- like. Remove from the heat and sieve to remove the seeds. Place to one side to cool.
7. For the filling: In a bowl combine the mascarpone with the cream to make a loose mixture. Place a 1 cm star nozzle into a forcing bag, and pipe the mixture onto 4 of the shortcakes, sandwiching together with the remaining four discs. Dust with icing sugar.
8. Flood the plate with some strawberry coulis and top with a sandwiched shortcake and serve.
serving amount
serves: 4
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