Preparation Time: 45 mins Baking Time: 25 to 30 minutes. Baking Temperature: 150°C (300°F) Makes 4 servings Ingredients For The Shortcakes 2 1/2 cups plain flour (maida) 1 1/2 cups butter 1 cup icing sugar 2 tsp vanilla essence 4 tbsp almonds (badam) powder Other Ingredients 1 cup sliced strawberries 1 1/2 cups beaten whipped cream For The Garnish icing sugar for dusting 2 strawberries fans For The Serving 1 recipe strawberries sauce Method For the shortcakes Cream the butter and sugar on a flat surface with your palm, until it is light and creamy. (refer to diagram on page 40 ) Add the vanilla essence and mix well. Add the flour and almond powder and gradually continue mixing till it forms a soft dough. Refrigerate for 15 minutes. Divide the dough into 6 equal portions and roll each portion on a dusted rolling board into 100mm. (4”) diameter circle. Prick all over the circle gently and bake in a pre-heated oven at 150°c (300°f) for 20 to 25 minutes or till it turns light brown in colour. Keep aside How to proceed Place one shortcake on a clean dry surface, pipe out ¼th of the beaten whipped cream on top and arrange ¼th of the strawberries over it. Sandwich with another shortcake and again pipe out ¼th of the beaten whipped cream on top and place another ¼th of the strawberries over it. Finally place one more shortcake over it. Dust a little icing sugar on top of the shortcake and garnish with a strawberry fan. Repeat steps 1 to 3 to make one more stuffed shortcake. Serve immediately with strawberry sauce. Handy tips: You can use a 4” cookie cutter to give a perfect round shape to the shortcake.