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Recipe: Strawberry Shortcake
For the shortcake:
- 450g (1 lb.) flour
- 3 tablespoons sugar
- pinch of salt
- 4 level teaspoons baking powder
- 225g (8oz.) butter
- 2 eggs
- 6 tablespoons of milk
Heat the oven to 220°C (425°F, gas 7)
Grease 2 x 20cm (8 inch) sandwich tins.
Sift the flour, baking powder and salt into a bowl; add butter in pieces and rub in with fingertips. Lightly beat the eggs, milk and sugar, and pour into the flour mixture. Mix to a rough dough with a fork.
Turn onto a floured surface and knead a little to remove any cracks. Divide dough into half and pat or roll each half into the tins and press gently to fit. Place in the
centre of the oven and bake for 15 minutes. Leave to cool in the tin for 5 minutes, then turn out onto a wire rack.
Strawberry filling:
- 450g (1 lb) strawberries*
- some caster sugar
- 300ml (1/2 pint) of cream
Hull the strawberries and whip the cream and sugar together to taste.
Chop half the strawberries and mix into half the cream.
Spread onto the bottom layer and cover with the other shortcake. Press down lightly, and then spread remaining cream over the top and decorate with remaining strawberries.
* Instead of strawberries, you can use strawberry jam. When you do this, spread the jam onto the bottom layer of the shortcake, and spread the cream over it; cover with the other shortcake and dust with icing sugar.
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