With Wimbledon starting today, many Britons will be running to the supermarket to grab a punnet of strawberries and some fresh cream to watch the tournament over the next few weeks.
However, if you’re bored of the usual strawberries and cream, or you’re thinking about having family or friends over for a Wimbledon-themed party, this strawberry shortcake recipe could be perfect.
The sweet treat serves six people and comes from Ben Ebbrell, chef at Sorted Food. He has a staggering three million subscribers on YouTube and we can certainly see why.
Ebbrell regularly posts food recipes on his channel and viewers can’t get enough.
This recipe can be whipped up in less than an hour and is perfect if you’ve got some old strawberries in your fridge to use up.
How to make Ben Ebbrell’s strawberry shortcakes recipe:
Ingredients
For the scones
75g salted butter, chilled and cubed
350g self-raising flour
One tbsp caster sugar
75g pistachio nuts, roughly chopped
One tsp lemon zest
One large egg
150ml whole milk
25ml whole milk to glaze
For the fillings
200g strawberries
25g pistachio nuts, roughly chopped
25g caster sugar
One tsp vanilla extract
25ml limoncello
250ml double cream
25g caster sugar
Two tbsp ground pistachio nuts
Method
First, preheat an oven to 200°C and line a baking tray (you may need two, or two batches) with greaseproof paper.
Next, rub the chilled butter into the flour with your fingertips until it begins to resemble breadcrumbs.
Stir through the caster sugar, nuts and lemon zest. Crack in the egg pour in the 150ml milk and bring it together into one dough.
Press into a lump about 2cm deep on a floured surface and cut out 10cm circles with a cutter.
Then, transfer the raw scones onto the lined baking tray and squash the leftover dough into another lump to press out and cut again. Brush the tops of the scones with a little milk and bake for 10 to 12 minutes until they have risen, are golden and when tapped from beneath sound hollow.
You will need them to cool on a wire rack before slicing in half across the middle, to get a base and a lid.
Dice the strawberries and tip them into a mixing bowl with the chopped pistachio nuts and the sugar. Pour in the vanilla extract and the liqueur and leave to soak for 10 minutes.
Drain the liquid from the strawberries into a small saucepan and bring it to a boil over high heat. Reduce until it begins to thicken to a syrup, then leave to cool.
Whip the cream with the sugar to soft peaks and then spread a generous amount of double cream over the insides of the bases and lids.
Top the cream on the bases with the strawberries. Sandwich with the lid then drizzle over the reduced syrup and top with a pinch of ground pistachios.
