Pretty as a picture these shortcakes are perfect for a summer morning or afternoon tea or simple dessert. Serve immediately once filled with the cream. Makes 10
2 cups (250g) plain flour
1½ tsp baking powder
1/3 cup (75g) caster sugar
100g unsalted cold butter, chopped into cubes
2 egg yolks
1 egg white, lightly beaten
2 tbs caster sugar extra for sprinkling
300ml thickened cream
2 tbs icing sugar, sifted
2 tsp vanilla extract
½ cup strawberry jam, lightly warmed
½ punnet strawberries, cut into quarters
extra icing sugar to serve
Preheat oven to 180C (160C fan forced). Line 2 baking trays with baking paper.
Fit the food processor work bowl with the multipurpose blade. Add the flour and baking powder and pulse until combined. Add the sugar and pulse. Add the butter and pulse about 12 seconds or until butter is chopped thoroughly into the flour. Add the egg yolks and milk and pulse until mixture forms a ball.
Remove the soft dough and with lightly floured fingertips press the dough into a flattened disc. Lightly press out to about 2cm in thickness. If time allows refrigerate dough for 15 minutes.
Gently pat the dough out onto a lightly floured surface. Cut into 10 heart or scalloped shaped discs. Re grouping any off cuts.
Arrange the shortcakes onto the prepared trays and brush lightly with the egg white and sprinkle with caster sugar. Bake 12 minutes or until lightly golden and crisp. Let cool 5 minutes.
Attach the egg whip (inclusions vary model to model) to the clean work bowl. Pour in the cream process for 2 minutes or until the cream is lightly whipped to soft peaks. Do not over whip.
To serve: Dollop a shortcake with cream and top with a couple of strawberry pieces and drizzle with a little jam. Gently place another shortcake on top and dust with icing sugar. Serve immediately.
* The shortcakes can be made and stored in an airtight container for up to 3 days.
* Once filled with cream and berries they are best eaten immediately.