Strawberry Shortcake

MR GREEDY’S 

Strawberry Shortcake

11/2 cups SR flour

1 tsp baking powder

1/4 cup icing sugar

150g butter, softened

1 large egg, beaten

250g cream cheese

1/4 cup sugar

1/2 cup strawberry jam

2 cups strawberries

1/2 cup sugar

1/2 cup water

Preheat oven to 180C Fan . Place flour, baking powder and icing sugar in a bowl. Mix to combine. Cut in butter until mixture resembles fine crumbs. Add egg and a little milk if necessary; mix to form a stiff dough. Draw a 20cm circle on a piece of baking paper and place on an oven baking tray. Press dough out to fill circle. Bake for about 20 – 25 until golden and soft to touch. COOL BEFORE ADDING THE TOPPING. Soften the cream cheese and mix in the icing sugar (1/4 cup) Spread cream cheese over the shortcake and then cover with strawberry jam. Hull the strawberries and cut in half, if large. Arrange strawberries over the shortcake. Heat water and sugar (1/2 cup) together in a saucepan over a medium heat, stirring until dissolved. Increase heat and cook sugar mixture until a light golden colour. Cool slightly then pour over strawberries. Working quickly, use a fork to pull threads up from the caramel.

 

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