Ingredients

• 250g self raising flour
• pinch of salt
• 60g sugar
• 80g softened butter
• 2 egg yolks
• 50ml milk
• 2 punnets of strawberries sliced
• extra softened butter
• icing sugar

Method

Preheat
oven to 180 C. Mix flour, walt and sugar in a large bowl. Rub butter into
flour mixture until it resembles coarse breadcrumbs. Mix egg yolks with
milk, make a well in the dry ingredients and add liquid. Work together to
make a soft dough. Place on a baking tray and make a round about 15 cm in
diameter and 4 cm thick. Bake for 15 minutes until golden. Allow to cool
a little. Split shortcake into two layers and spread base with butter. Pile
on berries, place on lid and dust with icing sugar. Serve with a bowl of
whipped cream.

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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Method