Agrarian Kitchen's strawberry shortcakes with rosewater cream recipe
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.
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