Makes: 12 generous sized servings
Soft, crumbly, moreish and of course scrumdiddlyumptious!
- nut free, vegetarian -
Soft, crumbly, moreish and of course scrumdiddlyumptious!
- nut free, vegetarian -
Ingredients
Shortcake
Suggested toppings
Optional garnish
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Method
Preparation
Shortcake
Topping
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Notes
- Best served on the same day as preparation. The cake may be baked the day before serving if kept whole and placed in an airtight container overnight. It can then be cut and and topped just prior to serving.
- *If you don't have any buttermilk, don't despair! You can simply mix 2 tsp/10ml of plain white vinegar with 70ml milk. Both full-cream and semi-skim milk are suitable to use.
- I have not yet tried this recipe with a gluten free self-raising flour, however I do intend to at some stage, and will keep you posted with the outcome. In this case I would just substitute the 300g of self-raising flour with 300g of gluten free self-raising flour.
- Shortcake is usually served cut through the middle and filled with the cream and berries. I like to do it a little differently as trying to cut the cake without the top breaking fills me with dread! The cake is also much easier to portion and serve when prepared this way. And of course, you can then pile on as much cream and berries as you like! If however, you prefer the cream and berries as a filling rather than topping, just do it!
- Store in fridge in an airtight container, but please note it won't be nearly as nice the next day.