Put in-season strawberries to good use with this delightful shortcake recipe. Sandwich the bright fruit between sweet and crumbly biscuits using fresh whipped cream.
Makes about 7 biscuit sandwiches
125g butter, at room temperature
1/3 cup caster sugar
1 tsp vanilla extract
1 cup plain flour
1/3 cup rice flour
1 eggwhite, whisked
2 tbsp white sugar
300ml pure cream
2 tbsp icing sugar
2 50g punnet strawberries, hulled, thinly sliced
1 Preheat oven to 160°C. Line 2 large baking trays with baking paper. Using an electric beater, beat butter, sugar and vanilla until light and creamy. Sift flour and rice flour over butter mixture and stir until well combined. Turn mixture onto a lightly floured surface and gently knead until mixture comes together.
2 Roll dough out between 2 sheets of baking paper until 3mm thick. Using a 7cm fluted biscuit cutter, cut 14 rounds from dough. Transfer rounds to prepared baking trays. Brush with eggwhite and sprinkle with sugar. Bake for 15-20 minutes or until lightly golden and firm. Transfer to a wire rack to cool.
3 Whip cream and icing sugar until soft peaks begin to form. Place half the biscuits onto a flat surface. Top each biscuit with strawberry slices and a dollop of whipped cream. Cover cream with remaining biscuits, sugar-side up. Serve.
