Strawberry Shortcakes & Berry Terrine

Strawberries are in plentiful supply now and we all have a favourite way of enjoying them.

Strawberry Shortcake

As I child I remember my Aunt making Betty Crocker's strawberry shortcake, which in effect was a rich scone dough split, buttered and sandwiched with whipped cream and sugared strawberries. American recipes refer to our scones as “biscuits”, which is slightly confusing. The trick is to not overwork the dough. Pat out dough into a large circle and, if making individual shortcakes, stamp out with a floured cutter but do not twist the cutter as the scones/“biscuits” will not rise so well. The”biscuits” are meant to look slightly craggy and uneven.

Serves 6

Ingredients:

250g self raising flour
Pinch salt
1⁄3 cup sugar
60g firm unsalted butter
2 egg yolks
50 mls milk
juice 1⁄2 lemon

Topping:

A little cream to glaze each “biscuit”
Sugar to sprinkle on top to give a crispness to the “biscuits”

Filling:

500g strawberries, sliced
Sugar to sweeten
Juice 1 tangelo (optional)

Method:

Preheat oven 180C (Fanbake 170C)
Combine berries, sugar and juice, leave to stand.
Combine flour,salt and sugar in a large basin
Grate butter into flour mix and combine lightly using your finger tips, until mixture resembles coarse breadcrumbs
Mix egg yolks lightly with milk and lemon juice.
Make a well in the dry ingredients, and liquid and lightly combine
using a knife
Pat into a round, being careful not to overwork the dough. Stamp out circles and place on oven tray.
Press remaining dough gently together and stamp out “biscuits”
Cook in preheated oven approx 12 -15 minutes and til risen and lightly browned. Remove to a wire rack and leave to cool for about 30 minutes.

To serve:

Whip cream and flavour with vanilla.
Carefully split “biscuits” and spread base with butter.
Place a spoonful of cream on base, top with strawberries, another spoonful of cream and carefully place top on the “biscuit”.
Finally another spoonful of cream and finish with a fanned strawberry.
Accompany with whipped cream and remaining strawberries and juice.

A Terrine of mixed berries

Serves 6-8

The following recipe can be made in advance, is simple to do and looks very festive.

Ingredients:

900g loaf tin (19 x 12 x 9cm deep) – preferably non stick
425mls good quality rose wine – “Don’t cook with a wine, you
wouldn’t drink!”
3 gelatine leaves ( Or 6 half size leaves “McKenzie”brand)
50g castor sugar
1 tbsp fresh lime juice
A mixture of the following:
350g small strawberries, 225g raspberries, 110g blueberries

Method:

Prepare the fruit – hull strawberries and halve if necessary.
Layer strawberries, raspberries and blueberries into the loaf tin. (Make sure bottom layer is well placed as this will be the presentation top of the inverted terrine).
Place terrine on a tray that will fit in the refrigerator.
Separate gelatine leaves and soak in a bowl of cold water for a few minutes.
Heat half the rose wine till it begins to simmer, whisk in sugar.
Remove gelatine from cold water and squeeze water from leaves.
Whisk gelatine leaves into hot wine mixture until they are dissolved.
Add remaining cold wine and lime juice, whisk well, cool.
When liquid is cold, pour carefully over fruit in loaf tin, until it almost overflows.
Cover with cling film, then a small flat plastic board and carefully place weights on top.
(The tray on which the terrine is placed, will collect overflow juices).
Refrigerate.

To serve:

Dip loaf tin very briefly in hot water, invert terrine onto platter and unmould.
Slice with a sharp knife.
Accompany with extra berries and pouring cream or crème fraiche