Random piece of information no. 1
When I was girl I was given a strawberry shortcake doll, which I loved, not least because she smelled of strawberries. At that point I didn’t know that the name of the doll was derived from a classic American baked delight of the same name.
Random piece of information no. 2
This week I’ve had raspberries on my mind and have been experiencing an increasingly strong urge to do something raspberry on my blog – they’re so incredibly photogenic, it’s a must really ;-) But what to make?
Random piece of information no. 3
A few a weeks ago a friend planted an interesting idea in my head. (Have you seen Inception? It was a bit like that). She said she’d heard that mascarpone could be used instead of clotted cream. I couldn’t stop thinking about it. Distant memories of British Airways scones, jam and clotted cream kept creeping into my head. Yes, that was back in the days when airlines were nice and served free food (albeit not the healthiest snack, BA, but it was really really good!)
So, the pieces of the jigsaw began to fall into place – my scone became a shortcake (a wholemeal one), the strawberry became raspberry jam, and the cream became mascarpone. The latter worked really well and is ideal for those of us stranded on mainland Europe with no access to clotted cream. Apologies to all Americans who deem this Strawberry Shortcake makeover to be blasphemous – perhaps I should just have named it something completely different…
Here you have the recipes and photos, which include the 3 daughter quality control team.
Preheat oven to 180°C
Put the sugar and raspberries into separate bowls and place in the hot oven for 20-25 minutes. Sterilise a 250 ml jar by placing it too in the oven for 5-10 minutes. After removing from the oven, pour the sugar over the raspberries and mix well. Pour into the jar, close and leave to cool before storing in the fridge.
1 tub mascarpone
Preheat the oven to 200°C.
Mix the flours, salt, baking powder and 3 tablespoons of the sugar in a bowl. Grate the butter into these dry ingredients and rub in well with your fingers. Whisk the egg and cream together and pour into the flour mixture a little at a time, mixing with a fork.
Turn the dough out onto a floured surface and roll out to a thickness of about 2 cm. Using a small round cutter, cut out as many rounds as you can and place on a baking sheet lined with greaseproof paper. The dough should yield 8-10 shortcakes. Brush the tops of the shortcakes with the lightly beaten egg white and then sprinkle them with the remaining sugar.
Bake for approx 10 minutes in the oven, until they are golden brown. Place on a wire rack to cool.
The shortcakes are best eaten still warm. Slice them in half and smear the bottom half with a thick layer of mascarpone. Top this with some of the raspberry jam and place the top back on.
Recipes inspired by Nigella’s ‘How to be a Domestic Goddess’