Preparation
- Preheat the oven to 220 °C (conventional) and line a baking tray with baking parchment.
- Mix the flour, cornflour, baking powder, bicarbonate of soda, sugar and salt. Rub in the cold butter with your fingertips until the mixture is crumbly with pea-sized pieces of butter.
- Add the buttermilk and stir briefly with a spatula until a sticky, rough dough forms; do not overmix.
- With lightly floured hands, shape 4 rough rounds, set them on the tray, sprinkle with raw cane sugar and bake for 13 to 15 minutes until golden brown.
- Roughly crush a third of the strawberries with a fork, stir in the remaining berries, jam, sugar and lemon zest and leave for about 10 minutes until juicy.
- Whip the cream to soft peaks, sprinkle in the sugar and keep whipping until soft peaks form again.
- Split the cooled biscuits in half horizontally, top the bases with strawberries and their juice and a dollop of cream, put the lids on and crown with more berries and cream.
Drink with it
Sparkling wine · excellent match
Moscato d'Asti or Brachetto d'Acqui, well chilled
Low in alcohol, full of fruit and sweet enough for the sugared berries; the fine bubbles and acidity loosen the cream and buttery biscuit.
Sparkling wine, Champagne, and Prosecco: what's the difference?Floral gin · excellent match
Floral gin as a gin and tonic, plenty of ice, lemon zest
The floral, berry and citrus notes of the gin pick up the strawberry and lemon zest, while the juniper and bitter tonic cut through the cream and butter.
Gin styles: London Dry, Old Tom, Navy Strength, and moreRosé · good match
Fruity rosé, off-dry, well chilled
The strawberry and raspberry fruit in the rosé mirror the berries and the raspberry jam; a dry rosé would taste sour next to the sweetness.
Which wine pairs with food? A simple approach to choosing
Why it pairs well
Floral gin as a long drink instead of a dessert wine: floral and berry aromas with tonic keep the cream and butter feeling light.