Strawberry shortcakes with cream
Crumbly and yet moist, this shortcake layered with cream and sweet strawberries, is a perfect companion to a warm cup of tea.
225g all purpose flour
1/2 tsp baking powder
30g ground almonds
80g caster sugar
1 egg yolk
1 tbsp milk
pinch of salt
Strawberry cream filling
150 ml double cream
1 tbsp caster sugar
Preheat your oven to 180 degrees Celsius. Sift flour, baking powder and salt in to a bowl and combine with ground almonds.
Cream butter and sugar in a separate large bowl and add egg yolk and milk.
Add flour mixture in to the butter mixture and combine in to a dough, using your fingers. At this point the dough may be slightly crumbly but as you knead more it will all come together (you can also add a little milk if need be). If the dough becomes too sticky just add a little flour.
Lightly flour the surface and roll the dough to about 1/2 cm thick. Using a flower cutter (or any shape you prefer), cut out as many flower shapes as you can fit on the dough. Re roll the dough and cut out more flower shapes.
Lightly grease a baking tray and place the cut out shapes on to the tray. Bake for 10-12 minutes and leave the shortcakes to cool.
Whip the cream and add sugar. Slice strawberries thinly, reserving a few to garnish on top ( I halved mine on top) and fold in to the whipped cream. Spoon a little mixture on top of half of the shortcakes and place another shortcake on top. Spoon a little cream on top and place half strawberry. Sprinkle a little icing sugar on top.