Just in time for week 2 of Wimbledon, we give you the classic strawberry shortcake slices. The perfect summery dessert or enjoy with a cup of your favourite tea.
Wimbledon Strawberry Shortcake SlicesPrint This
- 2 tins of coconut milk [left in the fridge overnight]
- 100g icing sugar
- 1 tablespoon of corn starch
- 300g plain flour
- 60g caster sugar
- 150g butter [dairy or dairy-free]
- 335ml milk or dairy free alternative
- 2 tablespoons of lemon juice
- 1/2 teaspoon of salt
- 2 teaspoons of baking powder
- 200g strawberries, sliced
 Begin by making the coconut cream. Scoop out the thick cream from the top of the chilled cans of coconut milk and place into a bowl without pouring any of the liquid in. Save the liquid for a curry.
 Add the icing sugar and corn starch and using an electric whisk/hand mixer combine.
 Mix for a couple of minutes until the cream starts to thicken. Should it still be runny add some extra corn starch. Once nice and thick place the bowl into the fridge to chill.
 Next preheat the oven to 180c and line or grease a large rectangular tray that is at least 3 cm deep. Combine the milk with the lemon juice to make ‘buttermilk’ and leave it to sit.
 In a large bowl add the butter and sugar. Use a hand or electric whisk to cream together. Add the flour, salt, baking powder and buttermilk and combine until the mixture is smooth and glossy.
 Pour the mixture into the lined/grease tray and ensure it fills all the tray and is as flat as possible. Place it into the oven for 25 minutes.
 Allow to cool completely in the tray before carefully removing from shortcake from the tin onto a large chopping board. Using a sharp knife cut any uneven ends off and then slice horizontally in half. Then slice each half into 6.
 Take the coconut cream out of the fridge and give it one more whisk before adding some on top of half of the shortcake slices.
 Top with sliced strawberries and then place another shortcake slice on top. Repeat with coconut cream and strawberries and they’re ready to serve. Enjoy!