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Strawberry shortcakes
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Cream-filled strawberry pastries.
Ingredients:
  • 250g butter, at room temperature, chopped
  • 100g (1/2 cup) caster sugar
  • 300g (2 cups) plain flour, sifted
  • 90g (1/2 cup) rice flour, sifted
  • 1 x 600ml ctn thickened cream
  • 2 x 250g punnets strawberries, washed, hulled
  • Icing sugar, to dust
Instructions:
  • Preheat oven to 160°C and line 2 baking trays with non-stick baking paper. In a bowl, use an electric beater to whip the butter and sugar until light and creamy.
  • Slowly incorporate the mixed flour into the butter mixture on low speed until almost blended. Bring the dough together in the bowl using your hands, then transfer to a lightly floured surface and gently knead until smooth.
  • Form the dough into a ball and then divide it in half. Take one half and divide it into 8 equal portions. Shape each portion into a ball and place them on a lined tray. Flatten each ball with the palm of your hand into a 10cm-diameter disc and create a fluted edge by pinching the edges. Bake in the oven for 12-15 minutes, swapping trays halfway through, until the shortbread biscuits are lightly golden. Let them cool on a wire rack. Repeat with the rest of the dough.
  • Beat the cream in a bowl with an electric beater until it forms firm peaks.
  • Arrange a generous portion of shortbread biscuits on each plate. Layer with fluffy whipped cream, fresh strawberries, and the rest of the shortbread biscuits. Finish by sprinkling a delicate dusting of icing sugar before serving.

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