Fruit shortcake recipe

Sorry for the delay! Here it is finally and it was yummy! Not quite the same without fresh cream but still delicious. I will be making this again!

Fruit shortcake

Pastry

  • 8 oz of self-raising flour with 2 teaspoons of baking powder (or plain flour with 4 teaspoons of baking powder)
  • 1 pinch salt
  • 1 oz cooking fat (or margarine)
  • 2 dessertspoons of sugar (2 tablespoons in the US)
  • water to mix

Filling and topping

  • 1/2 pint of thick fruit puree (think blackberries or raspberries-yum!)
  • mock cream
  • whole fruit like strawberries, raspberries, blackberries (whatever is in season)

Method

  1. Sift the baking powder, salt and flour together.
  2. Rub in the fat to resemble breadcrumbs then stir in the sugar
  3. Mix to a rolling consistency with cold water
  4. Roll out the pastry into two 7 inch rounds
  5. Put on lightly greased baking trays and bake near the top of a hot oven for 15 mins
  6. Cool down completely then sandwich with the fruit puree and mock cream (all or some)
  7. Top with sliced fresh fruit and the remaining cream if you want.
  8. Serve right away!
Advertisements