Strawberry cream shortcake
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|1 cup||Self raising flour|
|½ cup||Icing sugar|
|1 tsp||Vanilla essence/extract|
|2 tbsp||Raw sugar|
|1 to serve||Whipped cream|
|6 to serve||Strawberries|
- Heat oven to 180 degC. Grease a 20cm springform cake tin and line the base with nonstick baking paper. Place flours, icing sugar, vanilla and butter in the bowl of a food processor.
- Process just until the mixture comes together. Turn out onto a lightly floured work surface and lightly knead, then press mixture into the base of the cake tin.
- Brush the surface of the mixture lightly with cold water and sprinkle with raw sugar. Score eight wedges in the surface. Bake for 25 minutes or until light golden brown.
- Remove to cool in the tin for 10 minutes. Serve topped with whipped cream and strawberries.