Recipe: Strawberry Shortcake
FOR THE SHORTCAKES
2 cups all-purpose flour
2 tsp baking powder
¼ tsp baking soda
2 tbsp sugar
¾ tsp salt
1 ½ cups double cream
1/3 cup slivered almonds
FOR THE CREAM FILLING
1 ½ cups double cream, chilled
3 tbsp sugar
1 ½ tsp vanilla extract
1 tsp freshly grated lemon zest
FOR THE STRAWBERRY
700g strawberries, quartered
3 tbsp sugar
1 Combine the strawberries with the sugar and refrigerate for 30 minutes, so that they produce a syrupy texture.
2 Preheat the oven to 200C.
3 Sift together the flour, baking powder, baking soda, sugar and salt into a medium bowl.
4 Add the slivered almonds and double cream and mix until just combined.
5 Place the mixture into an ungreased 20cm square pan and bake until golden, about 18 to 20 minutes.
6 Place a metal bowl and the beaters from an electric hand mixer into the freezer during the shortcake cooking time.
7 Remove the shortcake from pan and place on a rack to cool slightly.
8 Cut into six pieces and split each piece in half horizontally.
9 Place all the ingredients for the cream filling into the chilled metal bowl.
10 Beat with the chilled beaters placed into an electric hand mixer for about two minutes.
11 Spoon some of the strawberries with their juice onto each shortcake bottom.
12 Top with a generous dollop of whipped cream and then the shortcake top and serve.