Quick & Easy

Strawberry shortcake

strawberry shortcake
8 Item



1.Lightly grease 26cm recessed flan tin.
2.Have butter at room temperature. Beat butter, rind, juice and sugar in small bowl with electric mixer until creamy. Stir in sifted flours in 2 batches. Press ingredients together gently, knead lightly until smooth.
3.Press dough evenly into prepared tin. Bake in moderate oven about 20 minutes or until lightly browned, cool in tin.
4.Turn shortcake onto serving plate, decorate with berries. Warm jam in small pan, strain, brush evenly over berries.

Although associated with America, the shortcake in fact originated in England and Europe. In England it was known as shortbread, until that name came to be used exclusively for the New Year Scottish shortbreads. Shortcake can be made a week ahead, assemble just before serving. Store covered, in refrigerator freeze shortcake suitable microwave jam suitable.


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