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

Directions

For the shortcakes

Cream the butter and sugar on a flat surface with your palm, until it is light and creamy. (refer to diagram on page 40 )

Add the vanilla essence and mix well.

Add the flour and almond powder and gradually continue mixing till it forms a soft dough. Refrigerate for 15 minutes.

Divide the dough into 6 equal portions and roll each portion on a dusted rolling board into 100mm. (4”) diameter circle.

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

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.

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.

Dust a little icing sugar on top of the shortcake and garnish with a strawberry fan.

Repeat steps 1 to 3 to make one more stuffed shortcake.

Serve immediately with strawberry sauce.

Handy tips:

You can use a 4” cookie cutter to give a perfect round shape to the shortcake.