Scottish Shortcakes

Scottish Shortcake Image 1

What you need: frying pan or griddle, whisk, stand or hand mixer, mixing bowl, measuring cups & spoons

Serves: 4 – 6

  • 8 oz heavy cream
  • 3 tbs confectioners’ sugar
  • 1 tsp pure vanilla extract
  • 1 cup self-rising flour
  • 1/4 tsp baking soda
  • 1/2 cup sugar
  • 1 egg
  • 1 cup milk
  • non-sick cooking spray
  • 1 sixteen oz container of fresh strawberries
  • fresh mint

Sift the flour, baking soda and sugar into a mixing bowl. Beat the egg and add to the dry ingredients. Slowly stir in the milk and whisk until smooth. Let rest for 5 minutes. Heat frying pan or griddle (sprayed with a non-stick baking spray). Place the batter a tablespoon at a time into the pan or onto the griddle. Cook until small bubbles form on the surface, about 2 – 3 minutes. Flip and continue to cook until lightly browned on both sides and cooked through. Place the cooked pancakes into a kitchen towel on top of a plate to keep moist. Repeat until the batter is finished. Clean and slice the strawberries holding back six whole strawberries as a garnish. Place the heavy cream in a mixing bowl and whip. Add in the confectioners’ sugar and vanilla and continue whipping until soft peaks form.

You can keep the pancakes at room temperature in the kitchen towel and refrigerate the whipped cream and strawberries until ready to assemble.

Tip: I always put my metal mixing bowl in the freezer beforehand to help ensure success in the whipping department.

To Serve: Place a pancake on a plate. Top with whipped cream and a layer of strawberries. Place another pancake on top and repeat. Top with another pancake. Place a small dollop of whipped cream, a half strawberry and mint leaf.  Serve immediately.

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