Strawberry shortcake

SERVES: 4 Ingredients 500g strawberries, hulled, halved if large 100g caster sugar 1 tbs strawberry liqueur, or framboise or brandy Icing sugar for dusting CHANTILLY CREAM: 400 ml pouring cream, very cold 60g caster sugar 1⁄2 vanilla bean, seeds scraped (pod discarded) SHORTCAKE: 300g (2 cups) plain flour 1 tbs baking powder 2 tbs caster sugar 125g butter 125–190 ml (1⁄2–3⁄4 cup) pouring cream, plus extra for brushing Method Cover the strawberries with the sugar and leave them to purge overnight. The next day, drain the berries. In a small saucepan over medium heat, reduce the liquid to form a light syrup. Add a splash of strawberry liqueur. Put the strawberries in the pan and, using the back of a fork, squash them a little so they are slightly bruised – this will help thicken the syrup. Cook until the syrup is thick and the strawberries are tender.

For the shortcake, preheat the oven to 200C. Grease and line a baking tray with baking paper. Sift the flour, 11⁄2 teaspoons salt, the baking powder and sugar into a bowl. Rub the butter into the mixture with your fingertips, as you would for scone dough. Add the cream and mix until you have a sticky dough, then allow to rest for 30 minutes in the refrigerator.

On a lightly floured work surface, roll out the dough to a 1cm (1⁄2in) thickness and cut into discs 7–10 cm in diameter. Place the discs on the prepared baking tray and brush them with the extra cream. Bake for 10–12 minutes until golden. Remove the shortcakes from the oven and place them on a wire rack to cool.

For the chantilly cream, put all the ingredients in a large mixing bowl and whip to soft peaks using an electric mixer.

To serve, split the shortcakes crossways, fill them with the chantilly cream and strawberries, and dust with icing sugar.

TIPS: It’s crucial not to be tempted to overbake these shortcakes as you want them a little cakey inside. Don’t serve them hot either, as they need to firm up a little and if they are warm they will melt your cream filling. They are also delicious with other fillings, such as lemon curd, or creme fraiche and honey, or you can try different berries or fruit. The recipes on this page are from Real Food By Mike by Mike McEnearney, published by Hardie Grant Books, RRP $45.