Sumac Strawberry Shortcakes

Sumac Strawberry Shortcakes 

The magic ingredient here is a citrusy spice that adds a sweet-sour sweetness to juicy summer strawberries. Make the shortcakes and macerate the strawberries in advance and then whip the cream just before serving.  Serves 6
Ingredients:
2 1/2 cups self-rising flour, plus extra for dusting
1/2 teaspoon fine salt

1/2 teaspoon baking powder

1/4 cup plus 2 tablespoons sugar

1/2 cup plus 1 tablespoon unsalted butter, chilled and cubed

1 egg

1/2 cup milk

1 1/4 cup double cream

1 tablespoon demerara sugar, optional

1 quart strawberries, roughly chopped

Sumac for sprinkling 

1/2 teaspoon vanilla bean paste

Directions:

Line a baking sheet with parchment paper.  Sift the flour into a large bowl.  Using a fork or whisk, stir in the salt, baking powder and 1/4 cup plus 2 tablespoons sugar. (3/8 cup) until evenly combined.  Cut in the 1/2 cup plus 1 tablespoon chilled butter until you have a course crumble mixture.  Whisk the egg and milk together, then using a fork to mix it in until you have a rough dough.

Place the dough on a lightly floured surface and knead briefly 20 - 30 seconds to bring it together, then use your hands to shape it into a 7" X 14" rectangle about 2/3" thick.  Cut six  2 1/3" inch squares.  Transfer to the parchment lined baking tray.

Preheat oven to 400*F.  Brush 1 tablespoon cream over the squares or use any leftover egg cream mixture and sprinkle with demerara sugar.

Bake at 400*F for 14 to 18 minutes or until golden.  Transfer to a cooling rack to cool completely.

Meanwhile in a large bowl mix the strawberries, sumac, 1 1/2 tablespoons sugar and 1 tablespoons water, set aside to macerate for 1 hour.

Place the remaining cream and the vanilla bean paste in a bowl and whisk it until soft peals form.  Serve the shortcakes filled with cream and strawberries sprinkled with a little sumac.

Note,  Use any fruit, i.e. peaches, blueberries, mango, figs, with this recipe.  Be creative!