Roasted Strawberry Shortcakes

Ingredients

For 2 servings

• 295 g strawberries, hulled and halved
• 90 g plain flour
• 4 g baking powder
• 0.5 g bicarbonate of soda
• 42 g cold unsalted butter, cubed
• 57 g buttermilk, cold
• 80 g heavy cream, cold
• 59 g soft goat cheese
• 6 g honey
• 2.5 g vanilla extract
• 1 piece lemon, zested and juiced
• 30 g pistachios, chopped
• 15 g fresh mint
• 12 g demerara sugar
• 24 g brown sugar
• 24 g caster sugar
• 1 pinch Salt

Method

1. 1

   Heat the oven to 220°C. Toss the strawberries with the brown sugar, a little lemon juice and a pinch of salt and roast for 12–15 minutes, until juicy; cool.

2. 2

   Whisk the flour, baking powder, bicarbonate of soda, caster sugar, lemon zest and a pinch of salt. Rub in the cold butter to coarse crumbs.

3. 3

   Stir in the buttermilk to a shaggy dough, pat out 2.5 cm thick and cut into 2 rounds.

4. 4

   Brush the tops with a little melted butter, sprinkle with demerara sugar and bake for 12–14 minutes, until golden; cool 10 minutes.

5. 5

   Beat the goat cheese with the vanilla and honey, then whip in the cold cream to soft peaks.

6. 6

   Split the shortcakes, fill with the whipped cream and roasted strawberries, and finish with pistachios and mint.