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£2.00Price per unit
26.7p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
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.
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 item when made using specific products in recipe
Energy | 2,469kJ/ 592kcals |
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Fat | 36.9g |
Saturated Fat | 23.1g |
Carbohydrates | 59.2g |
Sugars | 26.3g |
Fibre | 2.1g |
Protein | 5.7g |
Salt | 0.7g |
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