Kiwiyarns Knits

A blog about New Zealand yarns, knitting and life

Holiday eating: Strawberry shortcake

15 Comments

For someone who prefers Winter, Summer does have some consolations.  Take strawberries.  This is that short time of year when those juicy, delectably fragrant berries become readily available for avid consumption.

My boys don’t like fresh strawberries.  I’ll be damned if I let two naughty lads get away with not eating this highly nutritious, health-giving fruit though, so I’ve had to come up with creative ways to get them to eat it.  Besides, I like strawberries.

Enter strawberry shortcake:

I’ve had a picture of this in my head for a while.  I searched all the cookbooks I could find, but none of them had what I wanted.  So I fiddled a couple of recipes that were in the range of what I had in mind, and this is what I came up with.  It was an instant hit.  My boys actually request this cake now [evil snigger].

As its happy eating season, I thought I’d share the recipe for this extremely moreish cake with crisp outer shell and chewy interior.  My cooking has been pared down to be as time-efficient as possible these days, so this is a very quick and easy cake to bake.  You can substitute any suitable fruit you like for this.   I imagine apricots or blackberries would taste equally delicious.

Strawberry shortcake

(measurements in the metric weight system)

100g butter (cut into small cubes)
3/4 cup caster sugar + 1/4 cup caster sugar
1 large egg
1 1/4 cups plain flour
2 tsp baking powder
250g strawberries (hulled and cut into quarters)
icing sugar

Preheat the oven to 190C.

Sprinkle 1/4 cup sugar over the hulled strawberries, stir through gently, cover and leave to marinate in a cool place for approx 2 hours until the juices run from the fruit.

Pulse the flour, 3/4 cup sugar, butter and baking powder together until the mixture resembles fine breadcrumbs.  Alternatively, rub the butter into the dry ingredients by hand.  Break the egg into this mixture and knead until it forms a soft dough.  Now divide the dough into halves.  It does not matter if the dough is a little sticky – just use flour when you’re rolling it out later.

Line a 20cm (8″) shallow cake tin with baking paper.  Roll out one of the halves of dough to fit the bottom of the tin and place it into the tin.  Spoon the strawberries on to this dough (do not use the strawberry juice), leaving a small margin at the sides free of berries.  (You might not use up all the strawberries).  Roll out remaining piece of dough and gently lay this on top of the strawberries, pressing down around the edges to seal in the fruit.

Bake for approx 30 – 40 mins or until nicely risen and golden (use a knife to check that the dough under the crust is cooked).  Leave to cool before removing from the tin (if you use a spring tin with a removable base this isn’t an issue) and then sprinkle with icing sugar and serve warm or cold.

The best bit?  While the boys wolf down shortcake, I get to eat the leftover marinated strawberries, tossed in fresh mint and lemon balm and topped with creamy yoghurt.  Mmmmm!

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Author: kiwiyarns

Welcome to my blog where I talk about knitting in New Zealand and the beautiful yarns you can find here.

15 thoughts on “Holiday eating: Strawberry shortcake

  1. I am making this on Wednesday… Stupid plane. Taking up my eating and wanting to eat time 😡

  2. Yum. I might make this to take to Christmas lunch….

  3. Yummy!! The strawberries look amazing! xoRobin❤

  4. I needed a non-chocolate desert recipe for Thurs. night, and here you came along. I’ll have to try this! And quick question, because here in the states we don’t really measure by grams, I was wondering if you have an idea of about how many cups of fruit you normally use.

    • It’s about a cup and a bit of strawberries. By the time to take off the stems and cut them up, you’ll end up with about the right amount (plus a couple for the chef!)

  5. This sounds SO good, and easy to prepare. 🙂 Will try it when our Summer rolls around.

  6. YUm! but what do you do with the left over strawberry juice?

  7. Yum!! ~ if I was anywhere near Wellington now I’d be raiding your pantry like the Pokey Little Puppy! 😛

  8. Sounds yummy! I’ll have to try this recipe for my boys, who insist that fresh strawberries are ewww (but who eat anything strawberry-flavoured!).

    http://hetkabinet.blogspot.com/2011/12/cadeautje.html

  9. Huh? Where did the rest of my post go?

    Anyway, I was thrilled when I received my Mythral in the mail the other day! Thanks for the lovely gift and also the yarn is wonderful and I love the clolour too! I have already started on a project with it several times… 🙂

    Thanks again and happy holidays!