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
- 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
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.
Top tip for making Strawberry and cream shortcake
Will keep in air tight tin for a week.