Strawberry Shortcakes, Jelly and Cream
Shortcake with Strawberries, Jelly and Cream
Shortcake
250g butter
225g plain flour
115g caster sugar
85g cornflour
Method
Set oven to 170oc and line a baking tin with parchment paper.
Melt the butter in a saucepan and add the flour, sugar and cornflour. Beat to a smooth dough and then press into the tin. Fork over the top to smooth off and bake for 20-25 minutes or until golden. While still warm cut into desired shapes and allow to cool.
Strawberry Jelly
150g chopped strawberries
75ml water
75ml rose wine ( or just water )
50g caster sugar
3 leaves gelatine soaked in cold water for 10 minutes
Method
Simmer the water, wine and sugar until the sugar has dissolved. Add the strawberries, cook for a minute then blend to a juice. Add the soaked gelatine leaves. Pour into moulds or brush a square container with oil and line with cling and pour into that. Allow to set in the fridge and then remove.
Cream
150ml whipped cream
2 teaspoons icing sugar
1 teaspoon vanilla extract
Method
Whisk together.
Pipe onto the shortcakes, add a couple of pieces of jelly and add some quartered strawberries.
