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  /  Baking   /  Strawberry Shortcake

Strawberry Shortcake

By Irish Yogurts Clonakilty 

Strawberry Shortcake By Irish Yogurts Clonakilty
  • Cut your strawberries into quarters, cover with 20g sugar and set aside
  • Preheat your oven to 180°C fan. Line a baking tray with parchment paper
  • Combine your flour, sugar, baking powder and salt in a large bowl
  • Rub in your butter until a rough, texture is achieved, and the butter is in clumps no greater than pea sized
  • In a jug combine your 180mls crème fraîche with your milk and mix well
  • Add your wet mixture into your dry ingredients and mix until a soft dough forms
  • Roll out your dough onto a floured surface until roughly 1cm thickness. Be careful not to overwork the dough-allow it to just come together
  • Using a scone cutter or a glass, cut rounds into your dough. Do not twist your glass or cutter, as this may prevent them from rising. Alternatively, you can use a knife to cut your shortcake into squares or triangles. Flour your glass or knife between cuts
  • Place your shortcake on your tray very close together and chill in the fridge for about 20 minutes. Brush your shortbread with a small amount of milk, then sprinkle some sugar on top
  • Place in your preheated oven for 20-25 minutes, until risen and golden brown
  • 375g Plain Flour, plus extra for work surface
  • 50g+20g granulated sugar, plus extra for sprinkling
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 180g unsalted butter, cold and cubed
  • 180g, plus extra to serve Irish Yogurts Clonakilty Half Fat Crème Fraîche
  • 60ml milk
  • 8-10 large strawberries
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