- For the shortcakes
- 350 grams Pastry flour
- 1 teaspoon Baking powder
- 1 pinch salt
- 100 grams sugar
- 150 grams cold butter
- 120 milliliters Whipped cream
- 2 tablespoons melted butter
Preheat oven to 180°C (approximately 350°F).
For the shortcakes, mix flour with baking powder, salt and sugar in a bowl. Cut cold butter into pieces and add to bowl. Cut ingredients together with a knife. Pour in cream while stirring until dough is smooth. Roll out on a floured surface until about 1 cm (approximately 1/2 inch) thick and cut out circles measuring 7 cm (approximately 3 inches) in diameter. Place on a baking sheet lined with parchment paper and bake until golden brown, about 15-20 minutes. Shortcakes are done when toothpicks inserted in centers come out clean. Remove from oven, cool slightly and while still warm, cut in half horizontally. Spread cut surfaces with melted butter and cool.
For serving, clean strawberries and cut into slices. Mix with sugar and lemon juice. Remove 2-3 tablespoons and puree with an immersion blender. Mix back into strawberry mixture.
Whip cream with stabilizer until stiff and spread on bottom halves of shortcakes. Top with strawberries and more whipped cream. Place top layers back on and serve dusted with powdered sugar.