Sumac strawberry shortcakes

Name: Sumac strawberry shortcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: 300 g self-raising flour, plus extra for dusting; ½ tsp fine salt; ½ tsp baking powder; 75 g caster sugar, plus 1½ tbsp; 125 g unsalted butter, cubed and chilled; 1 egg; 100 ml semi-skimmed milk; 300 ml double cream; 1 tbsp demerara sugar (optional); 400 g strawberries, roughly chopped; 1½ tsp Cooks’ Ingredients Sumac, plus extra for sprinkling; ½ tsp vanilla bean paste

The magic ingredient here is sumac, a citrussy spice that adds a sour-sweetness to juicy summer strawberries. Make the shortcakes and macerate the berries in advance, then whip the cream just before serving.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves6
CourseStarter
Prepare30 mins
Cook20 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

300g self-raising flour, plus extra for dusting
½ tsp fine salt
½ tsp baking powder
75g caster sugar, plus 1½ tbsp
125g unsalted butter, cubed and chilled
1 egg
100ml semi-skimmed milk
300ml double cream
1 tbsp demerara sugar (optional)
400g strawberries, roughly chopped
1½ tsp Cooks’ Ingredients Sumac, plus extra for sprinkling
½ tsp vanilla bean paste

Line a baking tray with baking parchment. Sift the flour into a large bowl, then use a fork to stir in the salt, baking powder and 75g sugar until evenly combined. Rub the butter into the flour mixture with your fingertips until you have a coarse crumb. In a jug, whisk the egg and milk, then gradually pour over the flour, using a fork to mix it in until you have a rough dough (you may not need all the liquid).
Tip the dough onto a lightly floured surface, knead briefly (20-30 seconds) to bring it together, then use your hands to shape it into a 12cm x 18cm rectangle, about 2cm in thickness. Cut into 6 x 6cm rough squares, then transfer to the lined baking tray and chill for 30 minutes.
Preheat the oven to 200°C, gas mark 6. Brush 1 tbsp of the double cream over the squares (or use any leftover egg mix) and sprinkle over the demerara sugar, if using. Bake for 14-18 minutes, or until golden. Transfer the shortcakes to a wire rack to cool completely.
Meanwhile, in a large bowl mix the strawberries, sumac, 11⁄2 tbsp sugar and 1 tbsp water; set aside to macerate for 1 hour. Put the remaining cream and the vanilla into a bowl; whisk with a balloon whisk to soft peaks. Serve the shortcakes filled with cream and strawberries, sprinkled with a little extra sumac.