www.odlums.ie /recipes/strawberry-shortcake-supreme/

What you need:

Shortcake

  • 350g/12oz Odlums Cream Plain Flour
  • 175g/6oz Butter (softened)
  • 125g/4oz Icing Sugar
  • 1 teaspoon Almond Essence

Filling

  • 250ml carton Cream
  • 3 tablespoons Icing Sugar
  • 1 teaspoon freshly grated Lemon Rind
  • 450g/1lb Strawberries (hulled and quartered)

Topping

  • 1 tablespoon Icing Sugar
  • 2 tablespoons Shamrock Flaked Almonds (toasted)

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 25cm/10" tin with removable base.
  2. Combine all the shortcake Ingredients together in a large bowl. Use hand to bring the mixture to form a dough. Press half the dough into prepared tin and press down well.
  3. Prick dough well with a fork. Bake for 15 to 20 minutes or until edges are lightly browned.
  4. Remove from oven and immediately cut round into 12 wedges. Gently remove each wedge with a fish slice. Cool on a wire tray.
  5. Press remaining half of dough on bottom of same tin. Press down well and prick all over with a fork. Bake for 15 to 20 minutes or until edges are lightly browned. Do not cut the second round. With a fish slice, gently slide shortcake onto wire tray to cool.
  6. Meanwhile whip the cream. While whipping, gradually add the sugar and lemon rind. Beat until stiff.
  7. To assemble: place whole shortcake round on serving plate. Spread round with the whipped cream. Top with strawberries. Gently stand shortcake wedges, on top of the cream at a slight angle, gently pressing into whipped cream and between strawberries.
  8. Sieve the icing sugar over the top and sprinkle with almonds.
Untitled-65

Strawberry Shortcake Supreme

Category

Desserts

Cook Time

20 mins

What you need:

Shortcake

  • 350g/12oz Odlums Cream Plain Flour
  • 175g/6oz Butter (softened)
  • 125g/4oz Icing Sugar
  • 1 teaspoon Almond Essence

Filling

  • 250ml carton Cream
  • 3 tablespoons Icing Sugar
  • 1 teaspoon freshly grated Lemon Rind
  • 450g/1lb Strawberries (hulled and quartered)

Topping

  • 1 tablespoon Icing Sugar
  • 2 tablespoons Shamrock Flaked Almonds (toasted)

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 25cm/10" tin with removable base.
  2. Combine all the shortcake Ingredients together in a large bowl. Use hand to bring the mixture to form a dough. Press half the dough into prepared tin and press down well.
  3. Prick dough well with a fork. Bake for 15 to 20 minutes or until edges are lightly browned.
  4. Remove from oven and immediately cut round into 12 wedges. Gently remove each wedge with a fish slice. Cool on a wire tray.
  5. Press remaining half of dough on bottom of same tin. Press down well and prick all over with a fork. Bake for 15 to 20 minutes or until edges are lightly browned. Do not cut the second round. With a fish slice, gently slide shortcake onto wire tray to cool.
  6. Meanwhile whip the cream. While whipping, gradually add the sugar and lemon rind. Beat until stiff.
  7. To assemble: place whole shortcake round on serving plate. Spread round with the whipped cream. Top with strawberries. Gently stand shortcake wedges, on top of the cream at a slight angle, gently pressing into whipped cream and between strawberries.
  8. Sieve the icing sugar over the top and sprinkle with almonds.
JOIN OUR BAKE CLUB

for recipes and updates fresh from the oven to your inbox