Strawberry Shortcake with Misty Isle Gin by Patrice Tonini and Russell McSporran of Hillstone Lodge, Skye

Hillstone Lodge is an architect designed luxury bed and breakfast situated in the dramatic North West of the Isle of Skye. The lodge and its bedrooms have stunning views over Loch Dunvegan to Coral beach and Dunvegan Castle. On clear days guests can view the Isle of Harris to the North and the Skye Cuillins to the South.

With only three rooms at Hillstone Lodge, you get plenty of personal attention from owners Russell and Patrice as well as from Inca, their little West Highland Terrier. This stylish B&B with its white walls and unique artwork, local fabrics, dark wooden floors and large windows which frame the stunning views. Breakfast includes home-made breads, marmalade, granola and many freshly cooked options. Guests also enjoy complimentary home-made cakes, biscuits and fruits in their room every day.

For more information, please visit www.hillstonelodge.com and www.isleofskyedistillers.com

Makes one 20cm round cake
 
Ingredients:
400g fresh strawberries
3 tbsp Misty Isle Gin
75g caster sugar
210g plain flour
2 tsp baking powder
1 ½ tbsp caster sugar
Pinch of salt
50g butter
1 small egg
110 ml milk
300ml double cream
Icing sugar to garnish
 
Method:

1.    Cut the strawberries and mix with 75g of caster sugar and Misty Isle Gin from Isle of Skye Distillers. Let them rest for 30 minutes.
2.    Preheat the oven at 220°C, or 200°C for fan assisted.
3.    Butter and flour the cake tin. 
4.    Sift and mix the flour, baking powder, 1 ½ tablespoons of sugar and the salt. Add the slightly softened butter in small cubes and with your hands, rub the mixture into small crumbs. Make a well and add the milk and beaten egg together.
5.    Stir until just combined using a wooden spoon.
6.    Spread the batter into the cake tin and bake for 20 to 30 minutes depending on your oven - check after 20 minutes. A knife should come out clean and the cake should be golden brown.
7.    Let the cake cool partially in the tin on a wire rack.
8.    Whip the double cream.
9.    Slice the cake in half horizontally once almost cool and place the strawberries on top of the bottom layer.
10.    Pour the strawberries gin juice over the strawberries as it will infuse the bottom part of the cake. 
11.    Cover the strawberries with a copious layer of whipped cream and place the top half of the shortcake on the top. Dust with icing sugar and enjoy.

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