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Strawberry shortcakes
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Indulge in a classic dessert with strawberries, cream, and buttery shortcake.
Ingredients:
  • 100g butter, at room temperature
  • 75.00 gm icing sugar mixture, plus extra to dust
  • 187.50 ml plain flour
  • 20.00 gm cornflour
  • 350g strawberries, hulled
  • 4.40 gm vanilla extract
Instructions:
  • Preheat the oven to 160C (140C fan forced) and line a large baking tray with baking paper.
  • In a medium bowl, whip butter and 1/3 cup of icing sugar with an electric mixer until smooth (2-3 mins). Add sifted flour and cornflour, mix well. Shape dough into a ball using floured hands, then chill for 15 mins before using.
  • Roll out the dough to a 4mm thickness between 2 sheets of baking paper. Chill for 15 minutes, then cut out 12 discs using a 7cm round cutter. Bake on a lined tray at 350°F for 10 minutes until golden. Cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
  • Set aside 2 strawberries. Puree half of the remaining strawberries with 1 tablespoon of the remaining icing sugar until smooth. Strain the mixture through a sieve to remove the seeds. In a separate bowl, use an electric mixer to whip the cream, vanilla, and remaining icing sugar until soft peaks form. Keep 2 tablespoons of the whipped cream aside.
  • Slice the remaining strawberries thinly. Place a shortbread biscuit on each plate. Add half of the whipped cream and half of the strawberries on top. Place another biscuit on top, followed by the remaining cream, strawberries, and biscuits. Garnish with the reserved cream and strawberries. Sprinkle with extra icing sugar. Serve alongside the strawberry sauce.

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