Lala's Kitchen

Taking full advantage of the strawberries in season at the moment, I found this delicious recipe. The cream, the strawberries and the shortcake just complimented each other so well and I found this to be perfect for satisfying those afternoon sweet cravings. Served with your favourite cup of tea, you have your own high-tea affair at your own home.

Prep & Cooking Time – 30 minutes | Serves – 6

INGREDIENTS

METHOD

Step 1. Preheat your oven to 200?C and line a tray with baking paper. Combine flour, salt, baking powder and sugar into a bowl and mix together with a fork.

Step 2. Slowly add the thickened cream to the bowl, using the fork to mix it in with the other ingredients.

Step 3. Gather the dough from the bowl onto a lightly floured surface.

Step 4. Knead your dough for around 30 seconds, so as not to overwork it, and mould the dough into a rectangle shape of approximately 1cm thickness. Then baste on side of the dough with melted butter.

Step 5. Cut the dough into six portions and transfer onto a baking tray with the buttered side facing down. Baste the top side of the dough with the remaining butter.

Step 6. Place the tray into the oven and cook the dough for approximately 15 minutes or until a beautiful golden brown. While waiting, cut your strawberries into quarters and mix with caster sugar, allowing it to sit until the shortcake is ready.

Step 7. When the shortcake is ready, remove from the oven and assemble as soon as you are able to touch the cake while warm. Shortcake as the base, then topped with strawberry and whipped cream.