Blackberry & Clotted Cream Shortcake
This delightful blackberry shortcake recipe features a tender and buttery self-raising flour base paired with sweet golden caster sugar, forming the perfect vessel for a luscious combination of clotted cream and juicy blackberries. This dessert is a wonderful option for showcasing the natural sweetness of fresh blackberries in a delightful summer treat.
— Constant Cookbook
Ingredients
- 300g self-raising flour , preferably organic
- 1 tsp baking powder
- 140g butter , chilled and cut into small pieces
- 100g golden caster sugar
- 75ml buttermilk
- 1 egg , beaten
- 500g blackberries
- 3 tbsp golden caster sugar
- 275g pot clotted cream
- icing sugar , to serve
Instructions
- Heat the oven to 190C/fan 170C/gas 5. Tip the flour into a mixing bowl with baking powder and a pinch of salt. Add the butter, rub everything together with your fingers to make a reasonably fine crumbed mixture, then stir in the sugar.
- Make a well in the middle of the flour mixture, then tip in the buttermilk and egg. Gently work the mixture together until it forms a soft, sticky, dough.
- On a lightly floured surface, knead the mixture a couple of times and mould it into an 18cm round. Put the dough on a lightly greased baking sheet. Bake for 30-35 mins until golden and risen and a skewer comes out clean when inserted into the middle. Leave to cool.
- For the filling, lightly mash the blackberries with the sugar. Split the shortcake in two and spread the bottom half with the clotted cream. Spoon the mashed berries over the cream, then top with the shortcake. Dust with icing sugar and serve in slices.
Cook Time
20M
Prep Time
PT15M
Yield
Cuts into 8 slices
Nutrition
- Calories: 743 calories
- Fat Content: 49 grams fat
- Saturated Fat Content: 30 grams saturated fat
- Carbohydrate Content: 72 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 1.47 milligram of sodium
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