Classic Strawberry Shortcake

Ingredients:

Shortbread cookies

• 2 cups premium flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1 teaspoon finely grated lemon zest
• 0.5 tsp of soda
• 1/4 teaspoon salt
• 1/4 cup chilled butter, cut into pieces
• 2/3 cup sour milk
• 1 egg, beaten with 2 tbsp water, for greasing

Filling

• 1 cup whipping cream
• 2 tablespoons of sugar
• 0.5 tsp vanilla extract
• 2 cups chopped fresh strawberries
• Powdered sugar, for dusting

Preparation:

1. Preheat oven to 190°C and line a baking sheet with parchment paper.
2. In a bowl, combine the flour, sugar, baking powder, lemon zest, baking soda, and salt. Beat in the butter with a knife until the mixture resembles coarse crumbs (but won't be much different). Stir in the sour milk and begin kneading the dough.
3. Turn the dough out onto a lightly floured work surface. Knead it, folding and gathering all the pieces together. Continue folding the dough until it comes together (this will give your shortbread cookies a layered texture). Form the dough into a rectangle approximately 25 x 15 cm (10 x 6 inches) and 1 cm (0.5 inches) thick. Cut the dough into 8 rectangles and place them on the prepared baking sheet. Brush the tops of the layers with egg wash and bake for 18-20 minutes, until golden brown. Cool the layers to room temperature.
4. Whip the cream until soft peaks form, then fold in the sugar and vanilla. To assemble, cut the cake in half at the side. Place the bottom half on a plate and spread a small amount of whipped cream. Top with strawberries, then top with the other cake half. Dust the cake with powdered sugar and serve immediately. Shortcakes are best served the day they are baked, but the dough can be made ahead of time, frozen, and defrosted in the refrigerator before baking..