Save to your scrapbook
Strawberry & camomile shortcakes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
These delicately flavoured shortcakes have a complex, subtle spiciness from the infused camomile and are a match made in heaven for sweet British strawberries.
400g pack Waitrose British Strawberries, hulled and halved, or quartered if large
2-3 tbsp caster sugar, to taste
Finely grated zest of 1 lemon
For the shortcakes
300ml double cream, plus extra for glazing
2 camomile tea bags
90g unsalted butter, cubed
2 tbsp whole milk
250g plain flour, plus extra for dusting
2 tsp baking powder
50g caster sugar, plus 1 tbsp
1/2 tsp vanilla bean paste or extract
1. Preheat the oven to 200°C, gas mark 6. Mix the strawberries, caster sugar and lemon zest in a small bowl and set aside to soften a little.
2. Warm 125ml cream in a small pan with the teabags until simmering. Remove from the heat, add the butter and infuse for 5 minutes. Squeeze the teabags and discard. Rewarm the pan to melt the butter, if needed, then stir in the milk. In a large bowl, sift the flour and baking powder, then mix in the infused cream with 50g caster sugar and a pinch of salt, bringing together to make a rough dough.
3. On a lightly floured surface, roll out the dough to a 2cm thickness. Cut out six biscuits with a 6cm round cutter, rerolling the dough as needed. Place on a lined baking tray and chill for 15 minutes.
4. Brush the tops with a little cream and bake for 12-15 minutes, until light golden. Place on a wire rack to cool, then carefully split in half horizontally. Whip the remaining cream with 1 tbsp sugar and vanilla to soft peaks. Spoon onto half the shortcakes, add the strawberries, then balance the remaining shortcakes on top.
The shortcakes can be frozen for up to 1 month. Thaw thoroughly before filling and serving.
Typical values per serving:
This recipe was first published in April 2017.