Agrarian Kitchen's strawberry shortcakes with rosewater cream recipe

Name: Agrarian Kitchen's strawberry shortcakes with rosewater cream recipe
Cook time: 30 min
Yield: 4
Cuisine: British
Ingredients: 500g strawberries, hulled and halved; 1 tbsp castor sugar; 115g plain flour; 1 tsp baking powder; 1/2 tsp salt; 2 tsp castor sugar; 60g cold butter, coarsely chopped; 90ml milk

Rodney Dunn

October 23, 2017

Somewhere between sponge and biscuit.William Meppem

easyTime:< 30 minsServes:4

Strawberries are the first of the berries to appear and in our garden that's worth getting excited about. They are the perfect match for rosewater – just be careful not to overdo it. The shortcake is light in texture, somewhere between sponge and biscuit.

Ingredients

500g strawberries, hulled and halved
1 tbsp castor sugar
115g plain flour
1 tsp baking powder
1/2 tsp salt
2 tsp castor sugar
60g cold butter, coarsely chopped
90ml milk

Rosewater cream

200ml creme fraiche
1 tbsp castor sugar
1 tsp rosewater

Method

1. Combine strawberries and sugar in a bowl and set aside. Preheat oven to 190C. Prepare an oven tray by lining with baking paper.
2. Combine flour, baking powder, salt and castor sugar in a bowl, add butter and rub together using fingertips until the mixture resembles coarse breadcrumbs. Add milk and stir until mixture begins to come together as a very soft dough.
3. Spoon four even spoonfuls of mixture onto the prepared oven tray and bake until golden brown, about 12 minutes.
4. For rosewater cream, combine ingredients in a bowl and whisk until firm. Refrigerate until required.
5. Place shortcakes onto serving plates piled with strawberries and cream.
Recipe from chef and cooking teacher Rodney Dunn, of Tasmania's farm-based cooking school the Agrarian Kitchen, and this year's Good Food Guide Santa Vittoria Regional Restaurant of the Year - the Agrarian Kitchen Eatery & Store.
For a seasonal feast, serve with Dunn's roast flounder with seaweed butter and goat's cheese dumpling with braised artichoke.