Strawberry and cream shortcake
Prep time:Including 1 hr chilling time
Skill level: Easy peasy
- 125g (4oz) plain flour
- 30g (1oz) cornflour
- 90g (3oz) butter
- 45g (1½oz) icing sugar
- 1 med egg yolk
- 1 tbs redcurrant jelly
- 175g (6oz) strawberries
- 150ml (¼ pint) double cream
- Icing sugar, for dusting
- 2 baking sheets, lined with Bakewell paper or Teflon sheet
Will keep in air tight tin for a week.
- Sift the flour and cornflour into a bowl, rub in the butter and mix in the sifted icing sugar. Bind the mixture with egg yolk, adding a couple of teaspoons of water, if necessary.
- Take off a quarter of the dough and set aside. Roll out the larger piece to an 18cm (7in) round and pinch the edges for decoration. Put on a baking sheet. Roll out the smaller piece to an 11cm (4½in) round. Put on a baking sheet and cut into 6 wedges. Chill for 30 mins to 1 hr.
- Set the oven to 180°C/Gas Mark 4. Bake shortcake for 15-20 mins. Take the wedges out and cool on a wire rack, and cook the large round for 5 minus longer.
- Add 2 tsp hot water to the redcurrant jelly, to soften it. Brush some over the large shortcake round. Hull strawberries, slice in half and arrange in circles on the round, alternating them cut-side up, then cut-side down. Brush with some redcurrant jelly and pile another couple of layers of strawberries on top.
- Whip the cream lightly, so that it just holds its shape. Put spoonfuls in the centre of strawberries. Arrange shortbread wedges on top of the cream, then dust them with icing sugar.
Nutritional information per portion
- Calories 61(kcal)
- Fat 4.3g
- Saturates 2.7g
- Sugars 0.0g
- Salt 0.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.