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.