I think many many years ago I posted a recipe for strawberry shortcake which The Girl did when she was young.
Time flies and now she’s a full blown teen who is working so hard for her exams. OK, comparatively harder than her younger days. So as a reward, I decided to bake for her strawberry shortcake.
Except that since we’re on lockdown (Circuit Breaker) here, I didn’t have buttermilk. So I substituted with milk plus lemon juice and let the mixture sit. It worked! And I didn’t want to waste the only packet of whipping cream I have in the freezer (I intend to save that for tiramisu) so I served these scones (they are scones essentially ya) with clotted cream and Korean strawberries that had been macerated in 1tbsp of sugar.
I followed the proportions for the dry ingredients to the T. That’s 3 cups of plain flour, 2 tbsp of baking powder, 1/4 cup sugar, 1tsp salt.
Rub in 180g of cubes chilled butter till they resemble breadcrumbs Then add in the wet ingredients and pat pat pat the dough. I didn’t use all of the buttermilk mixture because I didn’t need to. I suspect the humidity level here is Super high so it really depends on where you’re at.Using a round pastry cutter, form circles. I got exactly ten for this batter! Perfect! Before putting in the oven, brush the tops with buttermilk and bake till golden. Cut in half and spread clotted cream and the macerated strawberries. For real strawberry shortcakes, use whipped cream. A Tea Time Treat!
Loves eating...too much.
Pottering about in my kitchen is a joy.
Loves culture and different cuisines; loves buying food books and trying them out.
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The Occasional Cook 