good things
  • Home
  • Blog
  • About
  • My book
  • Writing & Media
  • FAQs
  • Contact

Strawberry pistachio shortcakes

4/11/2015

15 Comments

 
Strawberry pistachio shortcake by Liz Posmyk, Good Things
'More?!' asked my neighbour the fireman, smiling and eyes wide at the sight of me standing on his doorstep with a large punnet of freshly-picked, home grown strawberries. 'I'm afraid so,' I replied. 'Do you think you can manage to eat them?' We won't have any problems with that,' he laughed. 'I'll get the strawberry fairy onto them.'

I could have titled this post: 'First pick your strawberries, and then go pick some more'...  for our strawberry patch is flourishing this year. In a recent article, I promised to share some good strawberry recipes with you. So, let's start with this one for strawberry pistachio shortcakes, which I have adapted from Paul Hollywood's fabulous book, British Baking. The beauty of this recipe is that not only are the assemble strawberry shortcakes simply divine (just ask Peter!) - the pistachio shortbreads make lovely plain biscuits too. 

STRAWBERRY PISTACHIO SHORTCAKES
For the pistachio shortbread:
275g plain (AP) flour
90g pure icing sugar
a pinch of salt
150g unsalted butter, diced, softened
1 free-range egg, whisked
75g finely ground pistachio nuts

For the strawberry vanilla cream filling:
200ml double cream
1 tablespoon sifted icing sugar
1 teaspoon ground vanilla or vanilla extract
250g fresh strawberries, sliced into bite sized morsels
a few extra strawberries, for decoration
icing sugar to dust

Start by making the shortbread. Sift the flour, icing sugar and salt into a Pyrex bowl (if mixing by hand), or the bowl of a food processor/stand mixer. Add the butter, egg and pistachios, then work the ingredients together to form a smooth dough. Shape the dough into a ball, wrap it in cling film and pop it into the fridge to chill for about an hour (in summer, less in cooler months).

Line a large baking sheet with parchment paper. Dust a board or kitchen benchtop lightly with flour and, working quickly, roll out the biscuit dough to 5-mm thickness. Cut out rounds with an 8-cm biscuit cutter, taking care not to waste the trimmings. These can be re-shaped (even the last piece can be gently pressed into the form of the cutter). Pop the tray with the unbaked biscuits into the fridge and allow them to chill for 15-20 minutes. The longer you leave them, the less they will spread. Meanwhile, preheat your oven to 180 degrees C.

Bake the shortbread for 15 minutes, or just until they are starting to brown lightly. Remove the tray from the oven and allow them to cool.

To make the vanilla cream filling, simply whip the double cream with the tablespoon of sifted icing sugar and the vanilla. Refrigerate the cream until you are ready to assemble the shortcakes.

To assemble, place half of the biscuits onto a board and spread or pipe the vanilla cream onto the bases. Top with morsels of strawberry. Then pop the tops on and sprinkle with icing sugar. Decorate with the extra strawberries. Makes 8 large shortcakes, or 12 smaller (if you use a smaller cutter).

Note: Buy shelled pistachios in bulk and keep them in the freezer. 
Print Friendly and PDF


Tell me dear readers, do you enjoying sharing the spoils of your kitchen and your garden?
15 Comments
Laura (Tutti Dolci) link
4/11/2015 02:04:34 am

These shortcakes are so lovely, the strawberry pistachio flavors sound wonderful!

Reply
Lizzy
5/11/2015 08:40:49 pm

Laura, coming from you that is a lovely compliment xx

Reply
Krista link
4/11/2015 10:44:21 pm

These are so beautiful, Lizzy. :-) I do like sharing my garden produce with others. Lately I've been sharing asparagus and extra seedlings. :-)

Reply
Lizzy
5/11/2015 08:41:18 pm

Oh how wonderful, Krista, home grown asparagus... love it. x

Reply
Zsuzsa link
5/11/2015 09:54:38 am

oh what a lovely idea merging these textures!

Reply
Lizzy
5/11/2015 08:40:26 pm

Isn't it lovely, my friend x

Reply
Johanna @ green gourmet giraffe link
5/11/2015 05:30:14 pm

what a gorgeous picture - I want one of these - am always curious about strawberry shortcake - don't know that I have ever tasted one

Reply
Lizzy
5/11/2015 08:41:41 pm

Why thank you kindly, Johanna xx

Reply
Lorraine @ Not Quite Nigella link
5/11/2015 08:22:11 pm

To have a flourishing strawberry patch would be a dream really! :D How lucky for you!

Reply
Lizzy
5/11/2015 08:40:07 pm

Hard work and much love goes into the garden... : )

Reply
Tandy | Lavender and Lime link
6/11/2015 01:22:46 am

I saw strawberry plants at the nursery yesterday and thought of you. Maybe I should plant some more? That is so good of you to share your abundance and these biscuits would be perfect for my morning tea today!

Reply
Lizzy
6/11/2015 09:10:51 pm

Tandy darling, one can never have too many strawbs xx

Reply
Tania| My Kitchen Stories link
15/11/2015 04:54:41 am

How wonderful to have a strawberry patch. better still I would love one of these shortbreads. i have some pistachio flour that would work a dream here!

Reply
Maureen link
17/11/2015 07:43:38 pm

'Pick strawberries and then pick some more.' What a good year you've had with your strawberries.

These strawberry pistachio shortcakes would please the most discerning diner - they are fancy enough to be in the window of the finest Paris patisseries.

Reply
Rosemarie of Travel and Beyond link
10/12/2015 09:43:03 pm

That's too pretty to eat! Beautiful photography Liz!

Reply

Your comment will be posted after it is approved.


Leave a Reply.

    Welcome...

    Üdvözölöm
    Photo of Liz Posmyk, Food Writer, Cook and Traveller

    ​Cooking and writing have been a lifelong passion.
    ​
    Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers
    and chefs; and news on food, cookbooks
    ​and cooking.
    ​
    - Liz Posmyk

    Enter your email address:

    Delivered by FeedBurner

    Follow on Bloglovin

    All
    Anzac
    Apple Growers
    Australia
    Australian Producers
    Autumn
    Baking
    Beverages
    Biscuits
    Book Reviews
    Bread
    Breakfast
    Butter
    Cakes & Slices
    Canberra
    Charmaine Solomon
    Cheese
    Chestnuts
    Christmas
    Cocktails
    Coffee
    Conversations
    Cookies
    Cookware
    Cuisine Companion
    Curries
    Dairy Products
    Desserts
    Diet
    Dough
    Drink Blog
    Easter
    Edible Gifts
    Eggs
    Egg Safety
    Essays
    Events
    Favourite Flavours
    Fish
    Food News
    Food TV
    Food Verse
    Fruit
    Giveaways
    Good Things Favourites
    Growers & Producers
    Guest Post
    Health
    Hummus
    Hungarian Recipe
    Ice Cream
    In My Kitchen
    Kids In The Kitchen
    Kitchen Garden
    Markets
    Meat
    Muffins
    Musings
    My Book
    My Family
    New Year
    Noodles
    Nuts
    Observations
    Olives
    Pancakes
    Pasta
    Pastry
    Pepe Saya
    Pink Martini
    Pizza
    Polenta
    Postcards And Morsels
    Poultry
    Preserves
    Prize Giveaways
    Prunes
    Reminiscences
    Retro
    Reviews
    Rice
    Ricotta
    Salad
    Salads
    Sandwiches
    Sauce
    Seafood
    Slow Cooking
    Snacks
    Soups
    Stop Hunger Start Cooking
    Sydney
    Tefal
    Thanksgiving
    Thank You
    The Barber From Budapest
    Tofu
    Travel
    Truffles
    Tweatup510064f8ec
    Tzatziki
    Valentines Day
    Vegetables
    Vinnies Christmas Appeal


    NB: I use Australian standard measuring cups and spoons in my recipes. 

    Picture
    Picture

Good Things is written and published by Liz Posmyk © 2011-2017.   All rights reserved. Excerpts may be used provided full and clear credit is given.


Photos used under Creative Commons from alantankenghoe, riptheskull, David Jackmanson, Amani Hasan, SuntanMidori, oropeza, Annie Mole, Vegan Feast Catering, avlxyz, jeffreyw, mockstar, jenly, Syeefa Jay, pizzodisevo (therapy - terapia - Therapie), ginnerobot, cliff1066™, Jim, the Photographer
  • Home
  • Blog
  • About
  • My book
  • Writing & Media
  • FAQs
  • Contact