And now for something a little different but very classic indeed – a beautifully sweet shortcake.
This is a fabulous dessert for a girls’ lunch or even just for the family.
Cooking time: 45 minutes
- 125g butter, softened
- 220g (1 cup) caster sugar, plus 2 tbsp extra
- 2 eggs, beaten
- 125g cream cheese
- 300g (2 cups) self-raising flour, sifted
- 375g small strawberries, with tops cut off
- Warmed custard
- 50g chilled butter, cubed
- 50g (1/3) cup plain flour
- 80g (1/2) cup brown sugar
- Preheat oven to 180 degrees. Lightly grease a 4cm deep, 20 x 30cm baking tray and line.
- Beat butter and caster sugar for 2-3 minutes. Add the eggs and beat for another 2 minutes.
- Add half the cream cheese and half the self-raising flour and stir to combine. Add the remaining cream cheese and SR flour and combine.
- Gently fold in 200g of the strawberries. Spoon into tray.
- Prepare the crumble by placing the butter, plain flour and brown sugar in a bowl.
- Use your fingers to combine until the mixture is crumbly.
- Sprinkle over cake mixture and bake for 40 minutes.
- Put the remaining strawberries, caster sugar and 2 tbsp of water in a saucepan and bring to boil. Could until strawberries soften.
- Serve the shortcake with the strawberries and warm custard.
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