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Ellen
Ingredients
- 1 tablespoon butter
- 1 tablespoon sugar
- 1 egg
- 1 cup flour
- 1 teaspoon baking powder
- 1 punnet strawberries, washed and hulled
- 1 tablespoon sugar
- 2 teaspoons lemon juice
- 1 tablespoon arrowroot
Method
Preheat oven to 180 C.|
Beat together butter and sugar until creamy, add egg and mix well. Mix in sifted flour and baking powder. Press into a sponge roll pan and bake for 15-20 minutes until golden.
Halve half the punnet of strawberries and arrange over the cooled shortcake base. Chop remaining strawberries and place in a saucepan with sugar and lemon juice. Heat, stirring and simmer for 5 minutes. Thicken with arrowroot and pour over shortcake.
Disclaimer:
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.
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