Strawberry Shortcake

Strawberry shortcake is a "short" cake because it has a crispy outside and a soft flaky inside due to the use of fats. This cake is best served with freshly whipped cream and lightly sweeten strawberries. I find that this cake is similar to the texture of scones which is soft and light in the interior.



Ingredients:
225g plain flour (sieved)
1 tbsp baking powder
2 tbsp castor sugar
1/4 tsp salt
80g frozen butter (diced)
60ml skim milk + 60ml whipping cream + 1 tsp vanilla essence (mix well)

Egg wash: 1 egg + 1 tbsp milk lightly beaten together


Method:
1. Whisk plain flour, baking powder, salt and sugar together in a mixing bowl.
2. Rub in the butter till bread crumb state.
3. Stir in the milk and whipping cream mixture and mix till a pliable dough is formed. Do not overmix.
4. On a floured surface, knead the dough gently 4 - 5 times.
5. Pat dough into a 2 cm thick circle.
6. Use a 4 cm round cookie cutter, cut out 14 - 15 rounds.
7. Place rounds on a lined tray and apply egg wash.
8. Bake at 210C - 230C for 20 minutes or till golden brown.
9. Serve with whipped cream and strawberries.

Notes:
If the dough is too sticky to handle, you can chill it in the refrigerator for 30 minutes before shaping and cutting it.