Strawberry Shortcake

We took ourselves into Chester today to have a walk around. We had been going to go for a drive into Wales . . . but it was Ladie's Day at the Race Course, and only a food would subject themselves to trying to drive through the middle of Chester in a car on race day . . . seriously. The traffic is insane.



So we went into town on the bus instead. We walked up and down the rows. There's a lot of neat shops there. We poked around and explored. We went to the market cafe and had lunch. (fish and chips with mushy peas, yum!) We watched all the ladies walking up and down the cobbled streets in their race day finery, high heels and fascinators. It was amazing.



And then we found a little Green Grocer's and they had fresh English Strawberries sitting outside, £1 a punnet. Oh, they smelled so good. Fresh English Strawberries, warm from the sunshine, so delicious. I couldn't resist and picked up a few punnets, of course . . . as well as a tasty looking cauliflower for 98p and a hunk of broccoli for Mitzie. (She's on a diet and it's supposed to be good for fat free treats.)



June traditionally means two things in the UK. Wimbledon and fresh strawberries. I know you are probably tired of hearing me say this . . . but we have got the best berries here. (I know, I am just a tad biased, but it's true!)



So anyways, after we came home, I decided to make us dessert for supper. (You should try it sometime.) We had had a big lunch and so we didn't really want much for our tea. When in doubt . . . have dessert instead! I thought some nice strawberry shortcakes would go down a real treat.



It was my first time making them this year. And . . . they were fabulous. Oh so tasty and delicious. We didn't miss supper at all. We just sat here watching a film on the telly and enjoying these beautiful berries.



It won't be the last time I make Strawberry Shortcake this summer, but the first one of the season is always kinda special, if you know what I mean.



*Strawberry Shortcake*
Makes 6 servings
Printable Recipe

Nothing but old fashioned, simple, late springtime goodness. Delicious!

For the cakes:
8.5 ounces plain flour (2 cups)
1 TBS caster sugar
1 TBS baking powder
1/2 tsp salt
4 ounces of chilled butter, cut into bits
250ml of milk (1 cup)

You will also need:
3 punnets of ripe strawberries (about 6 cups)
5 TBS caster sugar, divided
500ml of double cream (2 cups)

Preheat the oven to 200*C/400*F/ gas mark6. Line a baking sheet with baking parchment. Butter the parchment. Set aside.

Whisk the flour, sugar, baking powder and salt together in a bowl. Drop in the butter and rub it into the flour mixture with yoru fingertip until the mixture resembles rough meal. Stir in the milk with a fork. You should have a soft droppable dough. Drop by six equal portions onto the prepared baking sheet, leaving some space in between each. Bake for 10 to 15 minutes, until golden. Remove from the pan to a wire rack to cool completely.

While the cakes are baking, wash and hull your berries. Slice into a bowl and stir together with 3 TBS of the sugar. Set aide to macerate.

Whip the cream and remaining 2 TBS of sugar together until soft peaks form.

Slice the cooled cakes in half. Place the bottom halves of the cakes into dessert bowls. Top with some of the berries and then a spoonful of cream. Place the top halves of the biscuits on top and then top with more berries and cream. Serve immediately.