Strawberry Shortcake

Quite recently, I was called a strawberry shortcake, along with the rest of my generation, because we "are not hungry, have everything provided for, and are picky about finding the right job". After 4 months of searching, I'm glad to be a strawberry shortcake who stuck to her guns and got hired into a role she likes; the real test will come tuesday, my first day of work. It's my last day in Adelaide visiting D, and I wish I could stay around longer, but this shortcake needs to earn her keep.

These are more like shotcakes- something you can eat standing up without a plate (as 15 happy people did)- more convenient than the usual sandwich composition of strawberry shortcakes.

Cream biscuits for shortcakes (Makes 7-8 shortcakes, with a 2-inch cutter)

Adapted from Rose Levy Beranbaum's the Pie and Pastry Bible

2 hard-boiled egg yolks

284g bleached all-purpose flour

37g caster sugar

1 tbsp baking powder

1 tsp salt

85g unsalted butter, cut into small cubes 

45g sour cream

133g thick cream

topping: a little melted butter and sugar

1. Whisk together flour, sugar, baking powder, salt. 

2. Rub in the butter cubes (should be cold and firm) with your fingertips till mixture looks like coarse meal. There will be different-sized flakes; this is fine.

3. Crumble in the yolks and mix evenly.

4. Pour in sour cream and cream, then toss through with a fork.

5. Turn the mixture out onto your work surface and press the mixture together till a dough forms. Knead gently till dough is smooth and elastic. Be careful not to over work the dough. Stop kneading when you feel the change in the dough, about 8 kneads. Dough should not be sticky, if it is, sprinkle in some flour. If too crumbly and does not hold together, add more cream.

6. Press dough into a ball, then flatten into a 1-inch high disc.

7. Using a floured cutter, cut out rounds and place 1 inch apart on baking tray lined with baking paper.

8. Brush tops with melted butter and sprinkle on sugar.

9. Bake at 200 deg c for 5 min, then lower to 190 deg c for 10-15 min till tops are golden brown.

An oyster shucker works great for making craters in the shortcakes

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As I foray into the working world, this bible verse I bear in mind:

"Walk in wisdom toward outsiders, making the best use of the time. Let your speech always be gracious, seasoned with salt, so that you may know how you ought to answer each person." 

Colossians 4:5-6