There’s a certain Royal Wedding taking place this Saturday and I thought that my #BakeoftheWeek this week could go a little patriotic! To be honest, having a GB athlete in the house, we quite often get our Union Jacks out so they are never far away. Sadly, we won’t be at any party this Saturday. Millie will be at training down in Bristol, so I’ll be watching the wedding from the comfort of my Premier Inn room (Well, until I get booted out at 12pm!) It’s not stopped me baking Red, White & Blue treats for us to enjoy beforehand though. The girls are delighted with these Mini Strawberry Shortcakes. Every time they come into the kitchen they squeal about how cute they are!
The beauty of this Shortcake biscuits recipe is that it makes loads. You should get at least 25-30 double Strawberry Shortcakes out of them. Unless you are catering for a huge gathering, there will probably be enough to freeze some biscuits for another time.
Biscuits can be frozen in a tupperware box forum to 3 months
Mini Strawberry & Blueberry Shortcakes
Serves
25
Prep time
15 minutes
Cook time
10 minutes
Total time
25 minutes
Meal type
Dessert, Snack
Misc
Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion
Barbecue, Birthday Party, Casual Party
Ingredients
Note
Directions
Shortcake Biscuits
1.
Preheat the oven to 180C and line 2 baking trays with baking parchment (You will use each baking tray twice)
2.
Using an electric mixer, whisk the butter and sugar together until fully combines and pale & fluffy
3.
Add the egg yolks, one at a time until fully combined
4.
Fold in the flour and ground almonds and empty out onto a floured worktop
5.
Bring together into a dough. Chill for 10-15 minutes
6.
Roll out the dough to 1/2 inch thickness and cut out using a 3" scone cutter (I prefer fluted ones for extra prettiness!)
7.
These biscuits do not spread out too much so you can place quite close together on the baking tray. You may need to do two batches as this dough goes a long way
8.
Bake for 10 minutes. You may need to turn around the tray in the oven and bake for a further 2 minutes for an even golden surface
9.
Remove from the oven and sprinkle with a light dusting of caster sugar on half of them (These will be the tops) Allow to cool fully.
Cream Topping
10.
Whisk the double cream until firm and split in half
11.
Place one half in a piping bag with a star-like nozzle and pipe a rosette on top of the cooled biscuits with the caster sugar on.
12.
Place a quarter of strawberry and a blueberry on each one.
13.
Chop the remainder of the fruit and stir through the rest of the cream along with a tablespoon of caster sugar
14.
Spoon on the remaining biscuits and add the tops. Eat immediately
Bake of the Week
A quieter #BakeoftheWeek for us last week – Totally unsurprising as the weather was so beautifully sunny. We still had some wonderful entries as usual to share though:
My featured Bake from last week’s entries was Curly’s Cooking who made this beautiful Raspberry & Mascarpone Layer cake for her sister’s birthday. How beautiful!
Our other entries were all fit for royalty too!
1. The perfect way to use up fruit, Coconut Hummingbird Cake from my co-host, MummyMishaps
2. Beautifully sunny & summer, Easy Rhubarb Cake from Jo’s Kitchen Larder
3. For every peanut addict, Snickers Cupcakes from The Baking Explorer
Our linky is now open for this week’s entries. Jenny will be back over at Mummy Mishaps next week with a roundup. We mention all entries with a link each week as well as sharing on Twitter, commenting, Pinterest, Stumble Upon & Facebook/G+ when possible.
If you get chance, please visit a couple of other #BakeoftheWeek teammates using the hashtag to let them know where you found them from. Please link to me (https://casacostello.com) and Jenny (http://mummymishaps.co.uk) and add the badge (below) to your post. Up to 3 posts per blog are welcome!
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