Name Strawberry shortcake


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8 oz flour
2 oz icing sugar
5 oz butter, softened
1/4 teaspoon vanilla essence
1 lb strawberries, hulled
1/2 pint double cream, whipped
1 oz granulated sugar

225 g flour
50 g icing sugar
150 g butter, softened
1/2 х 2.5 ml spoon vanilla essence
500 g strawberries, hulled
300 ml double cream, whipped
25 g granulated sugar

Sift the flour and icing sugar into a bowl. Rub in the butter and stir in the vanilla essence. Line the base of a 23 cm/9 inch round shallow dish with greaseproof paper. Spoon in the shortcake mixture and spread evenly. Press down with the back of a spoon to smooth the top. MICROWAVE ON LOW for 8 minutes, giving the dish a quarter-turn every 2 minutes during cooking. Cool in the dish for 1 hour. Carefully turn out the shortcake on to a serving plate. Slice half the strawberries and arrange them, overlapping, over the shortcake. Cover with cream, then pile the remaining strawberries on top. Pipe any remaining cream on top and sprinkle with sugar.
Serves 6-8
NOTE: Frozen strawberries are not recommended for this dessert, but frozen blackberries, carefully thawed and drained, may be used instead.

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