For the pastry
- 200 gms plain flour (maida)
- 100 gms butter
- 30 gms powdered almonds
- 2/3 cup icing sugar
- a pinch of salt
- 2 to 3 tbsp ice-cold water
- 2 cups hulled strawberries
- 2 tbsp icing sugar
- 1/2 tbsp lemon juice
- 1 1/2 cups strawberries, sliced
- 1 1/2 cups whipped cream
- icing sugar to sprinkle
- a few strawberriesMethod
Method:For the pastry
Sieve the flour and salt together. Mix with ground almonds.
Rub butter into flour with your fingers. Add sugar and mix well.
Add enough cold water to make a dough. Chill for 30 minutes.
Preheat oven to 200 degrees C (400 degrees F).
Roll out pastry on a lightly floured surface and use a 100 mm. (4 ") (thickness fluted cutter, 3mm. 1 / 8) of the sixteen round cut."
Bake for 15 to 20 minutes until golden yellow. Cool and keep aside shortcakes.
For the strawberry sauce
In a blender, puree strawberries. Add icing sugar and lemon juice.
Strain and refrigerate.
How to proceed
Place one cake on a plate. Pipe over the whipped cream and sliced strawberries over the place. With a shortbread sandwich.
Make 7 shortcakes in some ways.
For the garnish
Dust cake icing sugar on top of each and garnish with strawberries.
Serve surrounded by sauce.
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