Shortcakes are like scones but with a little something inside, they just can be destructive! Jump to Recipe
This recipe is just great if you love scones and love sharing. Moreover, if you like the scones-strawberry pair, this is just for you.
I use to have at least a scone once a week now because a while ago I asked myself ‘Why couldn’t I eat scones more often? I just love them and they are so low carb! Why?’ And, with no reason at hand, I have made scones weekly for a while. I love that because I created lots of recipes.
It’s amazing how changing one little tiny thing can give so many different scones. Of course some are above the others but each one is always a great way to start a day.
But, I don’t know about you, I love having a scone by myself but I love sharing too. I find bringing scones at the family home is great for them to eat later or as a surprise for a later breakfast (warming scones up and grill them is just so good!) but not so good for a real Teatime together.
So, I was inspired by a shortcake recipe and my scones’ recipes and I made one big shortcake for everyone. The kitchen smelt so beautifully and when this big load of scones went out of the oven, I was very pleased.
I simply filled it with one ‘I try, we’ll see’ no-cream very light filling, and it worked great.
You can obviously adapt the filling as you wish, substitute ingredients etc. But this recipe is a great one to share with few people.
Anyway, here is the recipe for a joyful summer Teatime!
Giant Shortcake with strawberry filling
Easy Giant Shortcake for the perfect Summer Teatime.
- 250 g flour 2 cups + 1 tbsp
- 1 tbsp baking powder 3 tbsp
- 35 g granulated sugar
- 65 g butter ¼ butter + 1 tbsp
- 115 ml whole milk –can use buttermilk instead- ½ cup
- 125 g ricotta ½ cup + 1 tbsp
- 60 g yogurt ¼ cup
- 30 g strawberry jam 1ounce
- Strawberries –optional—
Preheat the oven at 420°F (220°C) and grease a silicon mat or a parchment paper in a baking mat
For the Shortcake: In a medium bowl, mix and sift the flour and baking powder together.
Add the sugar.
Add the butter in small pieces and rub with your hands, pastry cutter, wooden spoon or rubber spatula. (I use my hands for better results). It should take 1 min top.
Add the milk and mix slowly, just until incorporated.
When dough is formed, a little kneading is required:
Form into a rectangle by flatten with your floured hands (no need to be perfect of course); Fold the widths and then the lengths; Flatten with your hands and turn back your dough (pretty face up!); Form a big round of dough.
Bake for 20 minutes or until golden brown.
In the meantime, make the filling: mix ricotta and yogurt until smooth. Add the jam and mix well. You can add fresh strawberries if you like. Keep in the fridge until you fill the shortcake.
Let chill, and then cut the shortcake in two and fill it with the filling.
*Notes: You can put a serving in the oven 5 minutes at 350°F to warm them up and enjoy even few days later, and even with the filling!
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