Strawberry Shortcake Recipe
Discover the pleasure of a light, fruity dessert with this strawberry shortcake, specially designed for one person. A fluffy, slightly sweet base, topped with juicy strawberries and a light cream, for an explosion of flavors in every bite.
- Prep Time
- 10 minutes
- Cooking Time
- 20 minutes
- Servings
- 10
Ingredients
- 180 g flour
- 170 g sugar
- 10 g cold butter
- 300 ml milk
- 3 to 4 ripe strawberries, cut into thin slices
- 1 pinch salt
- Powdered sugar for decoration
- Grape seed oil
- 800 grams whipping cream (35% fat)
- 80 g powdered sugar
- 3 eggs
Directions
- Preheat your oven to 180°C (gas mark 6).
- In a bowl, mix the eggs, sugar and pinch of salt for 5 minutes with a whisk or food processor (if available).
- Sift the flour into the mixture a little at a time, using a Maryse.
- Add the cold butter, cut into small cubes, and sand the mixture with your fingertips until you obtain a fine, grainy texture.
- Gradually stir in the milk to form a smooth, airy paste.
- Shape the dough into a small disk and place in a mould.
- Arrange the strawberry slices on the pastry.
- Bake for 15 minutes, then reduce the temperature to 155°C for a further 15 minutes, until the shortcake is lightly golden.
- Leave to cool, then cut in half
- Mix the sugar and cream until whipped.
- Assemble by placing the sponge cake and then the cream on top, covering the strawberries underneath and on top, then sponge cake again and finish with the whipped cream. Decorate as you wish.
