Almond Strawberry Shortcakes

Preparation Time: 45 mins
Baking Time: 25 to 30 minutes.
Baking Temperature: 150°C (300°F)
Makes 4 servings
Ingredients
For The Shortcakes

• 2 1/2 cups plain flour (maida)
• 1 1/2 cups butter
• 1 cup icing sugar
• 2 tsp vanilla essence
• 4 tbsp almonds (badam) powder

Other Ingredients

• 1 cup sliced strawberries
• 1 1/2 cups beaten whipped cream

For The Garnish

• icing sugar for dusting
• 2 strawberries fans

For The Serving

• 1 recipe strawberries sauce

Method
For the shortcakes

1. Cream the butter and sugar on a flat surface with your palm, until it is light and creamy. (refer to diagram on page 40 )
2. Add the vanilla essence and mix well.
3. Add the flour and almond powder and gradually continue mixing till it forms a soft dough. Refrigerate for 15 minutes.
4. Divide the dough into 6 equal portions and roll each portion on a dusted rolling board into 100mm. (4”) diameter circle.
5. Prick all over the circle gently and bake in a pre-heated oven at 150°c (300°f) for 20 to 25 minutes or till it turns light brown in colour. Keep aside

How to proceed

1. Place one shortcake on a clean dry surface, pipe out ¼th of the beaten whipped cream on top and arrange ¼th of the strawberries over it.
2. Sandwich with another shortcake and again pipe out ¼th of the beaten whipped cream on top and place another ¼th of the strawberries over it. Finally place one more shortcake over it.
3. Dust a little icing sugar on top of the shortcake and garnish with a strawberry fan.
4. Repeat steps 1 to 3 to make one more stuffed shortcake.
5. Serve immediately with strawberry sauce.