Ingredients
400g SR flour
1/2 tsp salt
100g caster sugar
140g butter plus extra for greasing
2 eggs
5 tbs milk
For the sauce
250g blackcurrants (thawed if frozen)
2 tbs caster sugar
4 tbs creme de cassis
200ml chilled white dry sparkling wine
For the filling
250g mascarpone
3 tbs icing sugar plus extra for dusting
2 tbs milk
400g hulled and sliced strawberries
Method
Make the shortcake: preheat oven to 160 Fan. Tip the flour, salt and sugar into a large bowl and rub in the butter with your fingertips until the mixture resemples breadcrumbs. Make a well in the centre. Beat together the eggs and milk and pour it into the well, then squash everything together to make a soft dough. Pat it out on a buttered baking sheet and shape it into a round about 23cm across. Bake for 30 mins until pale golden. Remove from oven and leave the shortcake on the baking sheet until slightly cooled, then transfer to a wire rack until completely cold.
Make the sauce: put the blackcurrants and 2 tbs of water in a small pan and sprinkle over the caster sugar. Heat gnetly for 4-5 mins until the fruit has softened. Push through a sieve into a bowl, then stir in the cassis and chill until needed.
Make the filling: in a large bowl, mix the mascarpone, icing sugar and milk until well combined.
Split the shortcake like a scone. Spread the filling over the bottom half, scatter with strawberry slices, dust with a little icing sugar and top with the other shortcake half. Cut into 8 wedges and serve dusted with a little more icing sugar. Stir the wine into the sauce and serve separately.
Nutrition
604kcal, protein 8g, carbohydrate 72g, fat 30g, sat fat 18g, fibre 3g, added sugar 26g, salt 1.22g