Rose and strawberry shortcake

Name: Rose and strawberry shortcake
Yield: Serves 6 to 8
Cuisine: United States
Ingredients: 225 ml / 8 fl oz / 1 cup whipping cream or whipped double cream; unsalted butter; 50 g / 2 oz / ¼ cup rose petal sugar; 1 to 2 teaspoons rose petal syrup; 1 kg / 2 lb strawberries, hulled and sliced; a pinch of salt; 75 g / 3 oz / ¾ stick butter, diced; 225 g / 8 oz / 2 cups self-raising flour; 1 egg; 3 tablespoons plain yoghurt

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

The American shortcake, on which this is based, is nothing like Scottish shortbread, but is a quick-rising scone dough. This is a dessert for high summer, when strawberries are at their best and when you might have made your own rose petal syrup and sugar.

Ingredients

1 kg / 2 lb strawberries, hulled and sliced
1 to 2 teaspoons

Americas
United States
Cake
Dessert
Vegetarian
Summer

Method

Put the strawberries in a bowl, sprinkle with rose petal syrup and half the sugar. Rosewater can replace the rose petal syrup, in which case you might want to increase the amount of sugar. Mash lightly with a fork.

Sift the dry ingredients together, including the rest of the sugar. Rub in the butter until it resembles coarse breadcrumbs. Beat together the yoghurt and egg, mix them in li