Strawberry shortcake

2 cups strawberries, hulled, halved or quartered

3 tbsp icing sugar

Mash 1/4 of the strawberries with a fork and toss all the strawberries with icing sugar and leave for 1 hour at room temperature.

shortcake

1 cup flour

3 oz caster sugar

1 tbsp baking powder

1/2 tsp salt *

1 cup whipping cream

*Although the recipe says 1/2 tsp salt I always put 1/4 tsp salt for 1 cup flour.

Sift flour with 2 oz sugar, baking powder, salt and add cream slowly using a fork to toss lightly until the mixture forms a clump.

Gather the clumps, do not knead the dough.

Shape into a 6" log and cut 6 slices and place in a lightly greased baking tray. Sprinkle 1 oz sugar and bake until light golden brown at 400F for 15 minutes. Cool in a wire rack.

to serve

1 cup whipping cream whip till soft peaks form

Once cooled cut the

shortcake in half horizontally using a serrated knife.

Top each bottom half of the shortcake with whipped cream then layer some strawberries and place the tops. Can add some whipped cream on the tops as well.

This recipe is from the book cook's companion. And goes to A.W.E.D British at kaarasaaram and veggie/fruit a month strawberries. Kid's delight restaurant recreation at versatile kitchen, hearth and soul and best western dessert.

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