INDIVIDUAL STRAWBERRY SHORTCAKES
INDIVIDUAL STRAWBERRY SHORTCAKES
INDIVIDUAL STRAWBERRY SHORTCAKES

Ingredients
  • 225g/8oz plain flour
  • 100g/3½oz caster sugar
  • 225g/8oz butter
  • at room temperature
  • 100g/3½oz semolina
  • 25g/1oz demerara sugar
  • 500g/1lb 1½oz strawberries
  • plus extra to garnish
  • 1½ tbsp port
  • 2 tbsp caster sugar
  • 300ml/10½fl oz double cream
  • whipped to soft peaks
  • 300ml/10½fl oz thick
  • natural yoghurt
  • 2 egg whites
  • whipped to stiff peaks
  • extra strawberries
  • to garnish
Directions
  • Preheat the oven to 160C/320F/Gas 2. Put the flour
  • caster sugar
  • butter and semolina into a food processor and process until the mixture is thoroughly combined and comes together to form a dough. This can also be done by hand
  • rubbing the butter into the flour first
  • then adding the sugar and semolina and working the ingredients together to form a ball.
  • Roll the dough out on a floured surface to 1-2cm/½in thick. Using a circular cookie cutter or the top of a drinking glass
  • cut the dough into circles. Place the circles into a lightly greased tin and sprinkle the top with the demerara sugar.
  • Bake for 30-40 minutes
  • until the shortbread is pale golden and cooked through. Keep an eye on it in case it gets too brown. Allow the shortbread to cool for a few minutes then carefully lift each shortbread with a small palette knife and place on a wire rack to cool completely. (These can now be stored in an airtight container.)
  • Meanwhile
  • make the filling. Place the strawberries
  • port and sugar into a pan and heat gently until the sugar dissolves
  • stirring and mashing the strawberries into a chunky salsa. Allow to cool.
  • Fold together the whipped double cream
  • yoghurt and whipped egg white.
  • Fold in the strawberry salsa
  • leaving swirls.
  • Place one shortbread circle on a small plate and place on a large dollop of the strawberry cream.
  • Place one whole strawberry on top of each dollop and serve.