This recipe was from a long time ago. It is very simple to make, you just need some art and fine motor skills to assemble and to make them stay put and not fall apart.
100 g butter, room temperature
1/2 cup icing sugar, plus extra to dust
3/4 plain flour
2 tbsp cornflower
350 g strawberries
300 thickened cream
1 tsp vainilla extract
As always, preheat the oven to 160*C. Beat the butter and 1/3 cup of icing sugar until it’s smooth; sift over the flour and cornflour. Combine using your hands to shape the dough into a ball in the bowl and chill for 15 min.
Roll out the dough until is 4mm thick on a backing sheet, and chill for another 15 min. Use a 7cm round cutter to cut 12 disc from the dough, or something alike to cut it -it’s probable that you’ll have more than 12 discs-. Place on the lined tray, bake for 10 min or until they are golden. Let them cool on the tray for 10 min. Move them to a wire rack to cool completely, if you don’t, they’ll break.
Reserve 2 strawberries and blend half of the remanding with 1 tbsp of sugar until it’s smooth; strain it and through out the seeds. Mix the cream, vainilla and the remaining icing sugar until you have soft peaks. Reserve 2 tbsp of the whipped cream.
Thinly slice the remaining strawberries and place 1 shortbread biscuit on each plate. Add a small amount of cream and strawberries; then another biscuit and the remaining cream and strawberries and biscuits. Decorate with the reserved cream and strawberries. Dust with the extra icing sugar . Serve with the strawberries sauce.
GOOD TIP: Assemble shortcakes up to 1 hour ahead and decorate just before serving.
tbsp – table spoon
tsp – tea spoon