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Strawberry shortcake
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Prep Time:
50 minutes
50 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
70 minutes
70 minutes
Delicious and easy-to-make strawberry cream shortcake stack.
Ingredients:
- 185g butter, chopped, at room temperature
- 155g (3/4 cup) caster sugar
- 1 egg
- 1 tsp vanilla bean paste
- 225g (1 1/2 cups) plain flour, sifted
- 75g (1/2 cup) self-raising flour, sifted
- 10.00 gm custard powder
- 1-41.20 gm milk
- 3 x 200ml ctn Vanilla Flavoured Thick Cream, lightly whipped
- 500g strawberries, hulled, thinly sliced
- 230g ctn Fresh Berry Farm berries in sauce
- White Tim Tams, chopped, to sprinkle
Instructions:
- Preheat your oven to 160°C/140°C fan forced. Line 3 baking trays with non-stick baking paper, then draw eighteen 7.5cm-diameter circles on the paper, leaving space for spreading.
- In a bowl, use electric beaters to whip the butter and sugar until light and creamy. Mix in the egg and vanilla. Transfer to a larger bowl and gently fold in the flours, custard powder, and milk until the batter is just smooth.
- Distribute the mixture evenly over the circles, then use a palette knife to spread it to the edges. Bake for 15-20 minutes until lightly golden. Let them cool on the trays.
- Place a shortcake on each serving plate, generously layering with cream, strawberries, and berry sauce. Repeat the layers, ending with a flourish of berry sauce and a sprinkle of Tim Tams for the perfect finishing touch.