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Strawberry Short Cake

Preparation & Cooking Time:
Serves: 8-10

You will need:

Lamb Brand Self raising Flour 175 grams

Lamb Brand Castor Sugar 75 grams

Butter 100 grams, cut into cubes

Egg 1, yolk

Water 15ml

Milk 200ml

Fresh Strawberries 225 grams, chopped

For decoration:

Lamb Brand Topping Mix 100 grams

Lamb Brand Icing Sugar pinch, for dusting

Strawberries few for decorate

Fresh Mint leaves


All you have to do:

Lightly grease 2 (two) baking sheets (cookie sheets).

Sieve the flour in a mixing bowl. Rub in the butter to the flour until the mixture resembles breadcrumbs. Stir in the sugar, egg yolk and water into the flour mixture and bring together to form a soft dough. Divide the dough into 2 (two) equal parts. Roll out each piece to an 8 inch round and light each one onto the prepared baking sheet. Crimp the edges of the dough.

Bake in a preheated oven 190°C/375°F for just 12 to 15 minutes until lightly golden. Transfer to a cooling rack and leave to cool.

In the meantime, mix the topping mix according to package instructions. Mix the chopped strawberries and spoon on top of the shortcake. Top with the other shortcake round. Dust with a little icing sugar and decorate with a dollop of the topping and strawberry mixture in the middle.

Add some more strawberries and fresh mint leaves.

Slice, serve and enjoy.