STRAWBERRY SHORTCAKES
 
 
Ingredients
  • A half quantity of sweet short pastry (see links below)
  • 1 cup whipping cream
  • 2 tbsp icing (confectioner's) sugar
  • ½ vanilla pod
  • 1 punnet of strawberries, washed and hulled
Method
  1. Preheat the oven to 180 C (350 F) and line a large tray with baking paper.
  2. To make the "shortcakes", roll out the shortcrust to about 4mm thick, and use a round cutter (whatever size you like!) to cut out circles from the pastry.
  3. Place these on the prepared baking tray, and prick each a few times with a fork. Refrigerate the tray for 10 minutes.
  4. Bake the shortcrust circles for 8 - 12 minutes, until lightly golden. Remove from the oven and allow to cool.
  5. To make the chantilly cream, whip the cream, icing sugar and seeds from the vanilla pod until stiff.
  6. Pipe (or spread) the cream over the biscuits.
  7. Cut the strawberries in half or into slices, and arrange as desired over the cream.
  8. Have fun playing around! It makes around 8 - 12 strawberry shortcakes, depending on how you arrange your biscuits.
  9. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2015/03/04/strawberry-shortcakes/