I first posted this recipe to celebrate the Royal Wedding of Harry and Meghan. Oh those happy days of crowds of people celebrating in the streets.
This Friday though sees the 75th Anniversary of VE day (Victory in Europe day) where the biggest streets parties in Europe are expected to happen at a safe social distance.
I know a lot of people I know will be holding picnics in their own garden, going out to sing in the streets at 3pm so may be looking for inspiration for suitably patriotic picnic food. These mini Red, White and Blue Strawberry Shortcakes are a real treat for anyone in lockdown. Thankfully supplies of flour and sugar seem to be getting back to normal now.
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. If you have no room in your freezer, the option is obviously there to split the recipe in half.
Mini Strawberry and Blueberry Shortcakes
Ingredients
- 2 Medium Egg Yolks
- 450 g Self Raising Flour
- 1 pinch Salt
- 50 g Ground Almonds
- 250 g Soft Butter
- 120 g Caster Sugar Plus 1tbsp and extra for sprinkling on the top of the biscuits
- 250 g Strawberries
- 100 g Blueberries
Instructions
- Preheat the oven to 180C and line 2 baking trays with baking parchment (You will use each baking tray twice)
- Using an electric mixer, whisk the butter and sugar together until fully combined and pale & fluffy
- Add the egg yolks, one at a time until fully combined
- Fold in the flour and ground almonds and empty out onto a floured worktop
- Bring together into a dough. Chill for 10-15 minutes
- Roll out the dough to 1/2inch thickness and cut out using a 3" scone cutter (I prefer fluted ones for extra prettiness)
- These biscuits do not spread out too much so you can place them quite close together on the baking tray. You may need to do two batches as this dough goes a long way.
- 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,
- 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
- Whisk the double cream until firm and split into 2 halves
- 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
- Place a quarter of strawberry and a blueberry on each one
- Chop the remainder of the fruit and stir through the rest of the cream along with a tablespoon of caster sugar (You can omit the extra sugar if you don't have a sweet tooth)
- Spoon on the remaining biscuits and add the tops. Eat immediately
Notes
Thank you very much for featuring my cake as your bake of the week 🙂 your shortcakes look so pretty and perfect for the weather and festivities this week x
Such a summery and gorgeous bake Helen. Your girls are right they look super cute and how appropriate considering last weekend’s big event! 😉 I would never be able to say no to shortcake sandwich served to me like that! Beautiful! 🙂
These all look delicious!! Perfect for summer and the Royal Wedding celebrations!
Strawberry shortcakes? Ooh yum, how delicious. It’s been a very long time since I had those and now I’m wondering why. Luckily, the sun is shining and strawberries are in season, so I might just indulge.
Ooh those shortcakes look very tempting! I could eat one right now! xx
Helen your little cakes look delicious , perfect for any royal wedding celebration or indeed any party. thank you for hosting and the new linky is now open – I have done it for 2 weeks to give you half term off from baking and starting a new linky xx
These look delicious and very festive for the royal wedding!