Search

Strawberry and cream shortcake

(3 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
This is a classicv recipe published in Woman's Weekly in June 1962. To give it a modern look, we cut the top piece of shortbread into wedges before baking. This makes it easier to serve.
This is a classicv recipe published in Woman's Weekly in June 1962. To give it a modern look, we cut the top piece of shortbread into wedges before baking. This makes it easier to serve.
  • Serves: 6-8

  • Prep time:

    Including 1 hr chilling time
  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe We revived this shortcake recipe from Woman's Weekly issue June 1962. It's now decorated with loads of plump strawberries and wedges of shortbread, cut into triangles. Lashings of double cream adds moistness to the shortbread

Ingredients

  • 125g (4oz) plain flour
  • 30g (1oz) cornflour
  • 90g (3oz) butter
  • 45g (1oz) icing sugar
  • 1 med egg yolk
  • 1 tbs redcurrant jelly
  • 175g (6oz) strawberries
  • 150ml ( 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.

Method

  1. 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.
  2. 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 (4in) round. Put on a baking sheet and cut into 6 wedges. Chill for 30 mins to 1 hr.
  3. Set the oven to 180C/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.
  4. 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.
  5. 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

  • Low
  • Med
  • High
  • 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.

Your rating

Average rating

  • 5
(3 ratings)

Your comments

comments powered by Disqus

FREE Newsletter