Strawberry shortcake

Fairlady
4 servings
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Fruit

By Food24 November 03 2009
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Ingredients (9)

SHORTCAKE
250.00 ml butter
125.00 ml icing sugar
500.00 ml flour — cake
2.00 ml salt
TOPPING
500.00 g strawberries — hulled and halved
30.00 ml sugar
500.00 ml cream
5.00 ml vanilla — essence
65.00 ml jelly — apple, melted and cooled
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Method:

Preheat oven to 180 ºC.
SHORTCAKE: Cream butter until fluffy, about 2 minutes. Gradually beat in icing sugar, mixing well.
Mix in flour and salt and press mixture lightly together to form a dough. Roll out dough to 1 cm thick and cut out 8 rounds, each 10 cm in diameter, using a biscuit cutter.
Transfer to a greased baking sheet and bake for 20 minutes, or until firm but still pale in colour.
Remove from oven and cool slightly on baking sheet, then transfer to a wire rack and cool completely.
TOPPING: Toss strawberries in sugar and leave to stand for 30 minutes. Beat cream, vanilla essence and apple jelly until stiff.
To assemble, place 1 shortcake biscuit on a plate and cover with strawberries. Top with another biscuit, then another layer of strawberries. Finish with a dollop of flavoured cream.



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