Page title and description
- 120g plain flour
- 60g cornflour
- 1 tsp baking powder
- 100g caster sugar
- 100g softened butter, diced
- 2 egg yolks
- drop vanilla extract
- 350g strawberries
- 1 tbsp icing sugar
- juice of 1 orange
- 200ml crème fraîche
- icing sugar, for dusting
Prep time: 20 min
Cooking time: 30 min
Step 1Preheat oven to 160°C/Gas 3.
Step 2First make the shortcake. Sift the flour, cornflour and baking powder into a bowl and stir in the sugar.
Step 3Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
Step 4Stir in the egg yolks and vanilla and bring the mixture together into a dough.
Step 5On a lightly floured surface, roll out the dough to 5mm thick and cut it into eight 9cm rounds.
Step 6Place on a baking tray lined with baking parchment and bake in an oven preheated for 10-12 minutes, until lightly browned. Remove from the oven and leave to cool
Step 7Purée 150g of the strawberries with the sugar and orange juice. Pass the purée through a fine sieve if you prefer a smoother finish
Step 8Slice the remaining strawberries.
Step 9Put a shortcake biscuit on each of 4 plates, put a dollop of crème fraîche on top, then add the sliced strawberries and some strawberry sauce. Place the remaining biscuits on top, sift over a little icing sugar and serve.