Pudding Baking

Wimbledon-inspired strawberry shortcake

Wimbledon is underway and that can only mean one thing – it's time to get out the strawberries! Serve up a true stunner with this amazing strawberry shortcake recipe from head pastry chef Devin Jones from The Grand in York.

25 minutes cook

Ingredients

For the shortcake

115g cake flour

5g baking powder

5g salt

3 eggs, separated

1 pinch cream of tartar

175g sugar

15g unsalted butter, softened

5g vanilla extract

125ml milk

For the topping

500g strawberries

1 lemon

75g caster sugar

1 pinch of ground pink peppercorns

To serve

Whipped cream or thick yoghurt

Strawberry syrup

Method

To make the shortcake, sift and combine all the dry ingredients, then rub the butter into the flour mix. Whisk the egg whites and sugar together until they form medium peaks. Combine the egg yolks and milk with the dry ingredients. Separate into equal-sized balls and bake at 180ºC until golden.

Meanwhile, quarter or roughly dice the strawberries, cover with the sugar, pepper and lemon zest and leave to sit for 15-20 minutes in the fridge.

To serve, place a few of the shortcakes at the bottom of a bowl or on a large plate. Top with a dollop or two of whipped cream or thick yoghurt, cover with the fresh strawberries and drizzle with the strawberry syrup. Finish by crumbling a shortcake or two over the top.