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Ingredients
- 450g/1lb strawberries, sliced
- 1⁄4 teaspoon honey
- 2 teaspoons freshly squeezed orange juice
- 50g/2oz caster sugar
- 450g/1lb plain flour
- 4 tablespoons baking powder
- 1⁄2 teaspoon salt grated zest of 1 orange
- 50g/2oz butter
- 50g/2oz solid shortening
- 100g/4oz sour cream
- 600ml/1pt whipping cream
Instructions
- Preheat the oven to 200°C/400°F/Gas mark 6.
- Combine the strawberries, honey and orange juice in a bowl, and leave
to stand at room temperature for 1 hour. - Sift all the dry ingredients together into a bowl. Add the orange zest,
butter and shortening, and work into the flour mixture thoroughly. - Using a fork, lightly mix in the sour cream to form a soft dough. Roll the
dough out onto a lightly floured work surface until 2.5cm/1in thick, and
cut into four circles. Put on ungreased baking parchment on a baking
tray, and bake in the oven for about 20 minutes until cgolden. - To serve, whip the cream into soft peaks. Top each shortcake with the
berry mixture, and serve with a dollop of whipped cream
