sharing recipes from one generation to the next
However, this is not a strawberry shortcake without substance. It’s buttery, nutty and not too sweet. Add some homemade strawberry jam for sweetness, a thin smear of dripped yoghurt for tang then artfully arrange cut juicy sweet strawberries on top and you’ll gain a reputation as a competent chef patissiere.
250 g butter
2 teaspoons vanilla essence
1/3 cup castor sugar
1/3 cup rice flour
1 cup plain flour (I used spelt)
½ teaspoon bicarbonate of soda
220g almond meal
Preheat the oven to 180C. Grease a 30cm recessed flan tin.
Cream the butter, sugar and vanilla until light and fluffy. Stir in the flours and nut meal to a soft dough. Knead lightly to thoroughly combine, then press the dough into the tin
Bake the shortcake for 20 minutes or until lightly golden. Cool. The shortcake can be baked the day before needed.
¼ cup strawberry jam
½ cup Greek style natural yoghurt
500g fresh strawberries, washed and hulled
Extra 2 tablespoons strawberry jam plus 2 tablespoon water
Put the shortcake onto a flat serving plate. Smear the jam over the recessed surface then top with the yoghurt. Cut the strawberries into halves and lay them cut side on the yoghurt, then using quarters and sixths, fill in all the gaps.
Combine the jam and water in a small saucepan and warm until well combined. Strain the jam to remove the solids then using a pastry brush glaze the fruit.
Serves 8 – 10