Scottish Sweet Food and Drink Ideas
Berry Shortcake Recipe
This is a classic recipe for a dessert which works with a wide variety of berries such as strawberries, raspberries, blackberries, or blueberries. To all intents and prupsoes you can use any of these or indeed all to make it unique to your own taste.
- 225 g (8 oz) plain flour, sieved with 1 x 5 ml spoon (1 tsp) baking power Pinch of salt
- 50 g (2 oz) margarine
- 40g (1 & 1/2 oz) caster sugar
- 1 egg
- 3-4 x 15 ml spoons (3-4tbsps) milk
- 284ml (l0floz) Elmlea Whipping, whipped
- A little sugar to taste
- 350 g (3/4 lb) soft fruits e.g. raspberries, redcurrants etc.
Place flour mixture in mixing bowl and rub in margarine until mixture resembles fine breadcrumbs. Mix in sugar and stir in egg and enough milk to make a soft dough. Knead lightly and roll out dough to a 18 cm (7 inch) round.
Place on greased baking sheet and bake in preheated oven 220°C, 425°F Gas No.7 for 15-20 minutes. Cool on wire tray. Cut into 3 layers and spread with threequarters of the whipped cream. Cover with three-quarters of the fruit and sandwich the cake together. Decorate the top by piping with the remaining cream and top with remaining fruit.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
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- Servings 6-8
- Preparation Time 20 mins
- Cooking Time 15 mins