#Backpocket strawberry shortcat plus#

Instead of strawberries you could use blueberries and add the zest of two lemons and 1 tsp of poppyseeds to the shortcakes.WeвЂ™ve flavoured the clotted cream with vanilla, but you could use elderflower cordial for a summery twist, or even lemon juice for extra zing. To defrost, leave them at room temperature overnight. You can freeze shortcakes in an airtight container for up to two months. WeвЂ™d recommend storing the shortcakes without the cream and strawberries on top as it will make the shortcake wet and mushy. They can be stored at room temperature in an airtight container for up to three days. How do I know when the shortcakes are cooked?ДЄfter baking for 10-12 mins in a pre-heated oven they should be risen and golden, and sound hollow when tapped on the bottom. This process will draw out the natural fruit juices, resulting in soft berries and a syrupy juice to coat the shortcakes.

#Backpocket strawberry shortcat plus#

To enhance this dessert even further you could macerate the strawberries by chopping into thin slices and sprinkling over some sugar plus a squeeze of fresh lemon, then letting it stand for two hours.

WeвЂ™ve served these shortcakes whole topped with jam, cream and strawberries but they can also be sliced in half and filled as well.

Sifting the flour will also help it to distribute evenly into the mixture.

If you donвЂ™t have a food processor, mix together the flour, butter, sugar and vanilla as well as possible to ensure there are no lumps before adding into the buttermilk mixture, otherwise you may get clumps of flour in the finished bake.

Try not to overwork the dough as this will make the shortcake texture too dense.

Skip the flash freezing step, and instead wrap biscuits individually in freezer wrap then add to a freezer bag. Place frozen biscuits in a freezer bag and squeeze out any excess air to prevent freezer burn.

Shortcakes are commonly served with whipped or clotted cream, jam and strawberries, making them a classic summer dessert or afternoon tea treat. Place rack in the freezer and freeze shortcakes until solid. In contrast to a more aerated sponge cake, this has a texture somewhere between a scone and shortbread вЂ“ slightly crumbly with a soft centre. A shortcake is a sweet biscuit that is typically made with flour, butter, sugar, milk or cream, and often eggs.