Shortcakes

Ingredients:

Cakes

• 3.5 cups of premium flour, plus extra for dusting
• 1/3 cup sugar
• 4 tsp baking powder
• 1 teaspoon fine sea salt
• 165 g butter, chilled and cut into small pieces
• 1 cup heavy cream 33%, plus extra for greasing
• 1/2 cup whole milk
• Turbinado sugar or unrefined brown sugar, for sprinkling

Strawberry

• 1 liter of strawberries, remove stems and sepals, cut into slices lengthwise
• 1 tbsp. sugar (or to taste)
• Whipped cream, for serving

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with a silicone mat or parchment paper.
2. Shortbread cakesIn the bowl of a heavy-duty mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and sea salt on low speed. Add the butter and beat slowly until the mixture resembles coarse meal, about 2 minutes.
   
   Pour in the cream and milk, increase the speed to medium, and mix until a smooth dough forms.
3. Place it on a lightly floured surface and knead it a few times. Form it into a rectangle about 2 cm thick.
   
   Cut out 7cm circles from the dough. Place them on the prepared baking sheet. Lightly brush with cream and sprinkle with turbinado sugar. Bake until golden brown (about 20 minutes). Place on a wire rack to cool.
4. StrawberryPlace the strawberries in a bowl. Add sugar and mix.
   
   For serving: Cut the cake layers horizontally with a serrated knife. Place the bottom halves on separate serving plates. Top with whipped cream and then some strawberries. Top with the top halves of the cake layers and serve. American shortcrust pastry cake Can be stored in an airtight container for 2 days.