Strawberry Shortcake

Ingredients:

• 2 cups premium flour
• 3 tbsp sugar, plus more for sprinkling
• 1 tbsp baking powder
• 1/2 teaspoon fine salt with a small pinch
• 4 tbsp cold butter, cut into small pieces
• 1.3 cups heavy cream, plus extra for greasing
• 1 large egg
• 1/4 cup honey
• 450 g of hulled and chopped strawberries
• 1/3 cup torn mint leaves, plus more for garnish

Preparation:

1. Preheat oven to 190 ⁰C and line a baking sheet with parchment paper.
2. In a medium bowl, combine the flour, 2 tablespoons sugar, baking powder, and 1/2 teaspoon salt. Add the butter and rub it into the flour with your fingers, or use a pastry cutter to mix until the butter forms pea-sized pieces.
3. In a small bowl, whisk together 1/3 cup cream, egg, and 1/3 cup water. Add to the dry mixture and stir with a wooden spoon until a stiff dough forms. Roll the dough out and cut out 6 round cookies.
4. Place them on the prepared baking sheet, about 5 cm apart. Brush with a little cream and sprinkle with sugar. Bake for 25 minutes, until golden brown. Cool on a wire rack.
5. While the cookies are baking and cooling, combine the honey with 1/3 cup water and a pinch of salt in a small saucepan. Gently, stirring, bring to a simmer over medium heat for 5 minutes, until the honey is completely dissolved and the mixture slightly expands. Cool, then add to the bowl with the strawberries and torn mint. Let sit for at least 30 minutes to allow the strawberries to release their juices.
6. To collect the cakesWhip the remaining 1 cup of cream with 1 tablespoon of sugar until stiff peaks form. Cut the cakes lengthwise and place the bottom half on a plate. Arrange the strawberries evenly on top, drizzle with the juice, and then top with whipped cream. Place the top half of the cake on the cakes and garnish with mint.