Strawberry Shortcake Stacks Recipe

Ingredients

• 300 g strawberries, hulled and sliced
• 65 g caster sugar, divided
• 250 g plain flour
• 2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 75 g unsalted butter, cold and cubed
• 140 ml whole milk, plus 1 tablespoon for brushing
• 1 teaspoon vanilla extract, divided
• 250 ml double cream, cold

Method

1. 1

   Combine the strawberries with 25 g of the caster sugar and leave them at room temperature for 20 minutes to release their juices.

2. 2

   Heat the oven to 200 C, or 180 C fan, and line a baking sheet. Whisk the flour, baking powder, salt, and 25 g caster sugar together.

3. 3

   Rub the cold butter into the flour mixture until the largest pieces are pea-sized. Stir 1/2 teaspoon vanilla into 140 ml milk, pour it over the crumbs, and fold just until a soft dough forms.

4. 4

   Pat the dough to 2 cm thick on a lightly floured surface. Cut 6 rounds with a 7 cm cutter, place them on the sheet, and brush the tops with the extra milk.

5. 5

   Bake for 13 to 15 minutes until risen and golden. Transfer to a rack and cool completely before splitting each shortcake horizontally.

6. 6

   Whip the cream with the remaining 15 g caster sugar and 1/2 teaspoon vanilla to soft peaks. Layer each shortcake base with cream and strawberries, add the top, and spoon over a little strawberry juice just before serving.