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Strawberry shortcake
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Prep Time: 60 minutes
Cook Time:
Total Time: 60 minutes
Ingredients:
250g butter, softened
150.00 gm icing sugar
4.40 gm vanilla extract
500.00 ml Plain Flour
65.00 gm cornflour
1eggwhite, lightly beaten
82.50 ml redcurrant jelly
500g strawberries, hulled, sliced
252.50 gm thick cream
Instructions:
Line 2 baking trays with parchment paper. Draw a 19cm circle in the center of each sheet using a pencil, then flip the paper over.
Cream butter, sugar, and vanilla with an electric mixer until pale. Incorporate flour and cornflour, then mix until combined. Transfer dough to a floured surface and gently knead until smooth.
Divide the mixture in half and shape each portion into a round. Place one round on each baking tray and gently press it out to form a 1.5cm-thick, 19cm diameter round following the circle marks as a guide.
Cut each round into 8 evenly sized triangles using a knife without cutting through completely. Gently pinch edges to create a decorative frill. Chill in the refrigerator for 20 minutes or until set. Preheat the oven to 160°C.
Prepare the topping by delicately coating each shortbread round with egg white, then generously sprinkle with sugar. Bake for 30 to 35 minutes until a beautiful light golden color emerges and they feel firm to the touch. Let them cool completely on the trays before carefully slicing through the markings with a sharp knife.
In a microwave-safe bowl, warm jelly for 1 minute on HIGH power until melted. Stir in strawberries gently to coat.
On each serving plate, elegantly layer a shortbread triangle with a luscious spread of cream, a generous spoonful of strawberries, and another shortbread triangle on top. Serve and enjoy the delightful dessert.