Sumac strawberry shortcakes

Step by Step

Step 1

Line a baking tray with baking parchment. Sift the flour into a large bowl, then use a fork to stir in the salt, baking powder and 75g sugar until evenly combined. Rub the butter into the flour mixture with your fingertips until you have a coarse crumb. In a jug, whisk the egg and milk, then gradually pour over the flour, using a fork to mix it in until you have a rough dough (you may not need all the liquid).

Step 2

Tip the dough onto a lightly floured surface, knead briefly (20-30 seconds) to bring it together, then use your hands to shape it into a 12cm x 18cm rectangle, about 2cm in thickness. Cut into 6 x 6cm rough squares, then transfer to the lined baking tray and chill for 30 minutes.

Step 3

Preheat the oven to 200°C, gas mark 6. Brush 1 tbsp of the double cream over the squares (or use any leftover egg mix) and sprinkle over the demerara sugar, if using. Bake for 14-18 minutes, or until golden. Transfer the shortcakes to a wire rack to cool completely.

Step 4

Meanwhile, in a large bowl mix the strawberries, sumac, 11⁄2 tbsp sugar and 1 tbsp water; set aside to macerate for 1 hour. Put the remaining cream and the vanilla into a bowl; whisk with a balloon whisk to soft peaks. Serve the shortcakes filled with cream and strawberries, sprinkled with a little extra sumac.