2 cups plain flour
1/2 tsp salt
2 tsps baking powder
1/4 cup sugar
125g butter or magarine,cubed
1 egg
milk

To assemble and decorate:
1 tblspn butter or magarine,melted
2 punnets strawberries
1 cup lightly whipped cream
1/3 cup apricot jam
1 tblspn water

Method
Sift flour, salt and baking powder together in a bowl. Stir
in sugar. Add the butter using fingertips rub in until mixture
resembles fine breadcrumbs.Break egg into measuring cup and
add sufficient milk to measure 3/4 cup,mix lightly. Make a
well in the centre of flour mixture. Pour in milk and egg and
using a fork,mix to a soft sticky dough.

Spoon mixture into a greased 20cm sandwich tin. Smooth the
top level with a spatula. Bake at 220c for 25 to 30 minutes
or until a skewer inserted in the centre comes out clean.
Turn the cake on to a wire rack to cool.

To assemble and decorate:
Cut cake into two layers. place the bottom of the cake, cut
side up on a serving plate. Brush the surface with melted
butter. Reserve a half a punnet of strawberries for decoration.
Hull the rest and cult in half. Arrange over the shortcake.
Place the other half of cake on top and cut side down. Spoon
cream lightly in the centre. Decorate with fanned and sliced
strawberries. Place jam and water in a saucepan and stir until
warm. Brush over strawberries and shortcake.

Print this recipe       Email this recipe