Strawberry shortcake

Strawberry shortcake



Yields  8

  • 2 cups sliced strawberries, hulled
  • 4 tbs (1/3 cup) caster sugar
  • 1 egg
  • 2/3 cup (160ml) milk
  • 2 cups (300g) plain flour, sifted
  • 1 tbs baking powder
  • 100g unsalted butter, chopped
  • 1/2 cup strawberry jam
  • 200ml thickened cream, lightly whipped
  • Icing sugar, to dust

Directions for the Strawberry shortcake

  1. Step 1Preheat oven to 180°C. Line base and grease sides of a 20cm springform pan.
  2. Step 2Place strawberries in a bowl with half the sugar, stir to combine and set aside.
  3. Step 3Beat egg with milk and set aside. Place flour, remaining sugar, baking powder and 1/2 teaspoon salt in a large bowl and rub in butter with fingertips. Add egg and milk and mix with a fork until combined.
  4. Step 4Spread dough into pan. Bake for 15-20 minutes until golden. Remove and cool.
  5. Step 5To serve, split cake and lift off top half. Spread bottom half with jam, cover with cream and top with strawberries. Replace lid and dust with icing sugar.