FRESH STRAWBERRY SHORTCAKE

INGREDIENTS:

6 ozs (170g) flour
4 ozs (110g) butter
2 ozs (55g) castor sugar
½ lb (225g) strawberries
8 fl ozs (250ml) Chantilly cream - whipped sweetened cream
1 teaspoon icing sugar
¼ teaspoon pure vanilla extract

Garnish: 6 - 8 whole strawberries and fresh mint leaves

METHOD:

Rub the butter into the flour and castor sugar as for shortcrust pastry.  Gather the mixture together and knead lightly. Rest the dough for a few minutes if you have time.

Roll out into 2 circles 7 inches (17.5cm) in diameter, ¼ inch (7mm) thick.  Bake in a preheated moderate oven 180C/350F/regulo 4, 15 minutes approx or until pale golden.  Remove and cool on a rack.  One circle may be marked with a knife into wedges while still warm, to facilitate cutting later.

Shortly before serving sandwich with Chantilly cream and halved sugared strawberries. Sieve icing sugar over the top and decorate with rosettes of cream, whole strawberries and fresh mint leaves.

Note: Individual strawberry shortcakes may be made with 3 inch (7.5cm) discs of shortbread.  Cut the strawberries lengthways and brush with red currant jelly if available.

FRESH STRAWBERRY SAUCE

INGREDIENTS:

400g (14 ozs) strawberries
55g (2 ozs) icing sugar
Lemon juice
Garnish
Fresh mint leaves

METHOD:

To make the strawberry sauce, clean and hull the strawberries, add to the blender with sugar and blend. Strain, taste and add lemon juice if necessary.   Serve with ice-cream or meringues with some fresh strawberries.