Dairy Free Strawberry Shortcake
Dairy Free Strawberry Shortcake
Prep time30 minutes
Cooking time30 minutes
Servings8 portions
DifficultyMedium
Ingredients
Filling
- 175g (6 oz) Stork packet
- 250g (9 oz) plain flour, sieved with
- 1 teaspoon baking powder
- 85g (3 oz) caster sugar
- 1 egg
- 350g (12 oz) hulled strawberries
- 300ml (½ pint) dairy free cream
- Caster sugar, optional
Instructions
how_make
- Cream Stork and sugar together until light and fluffy. Add the beaten egg.
- Stir in the flour and baking powder, knead lightly. Divide into 3 pieces.
- Roll out each piece to a round to fit 3 x 20cm (8 inch) flan rings.
- Place rounds in flan rings and smooth tops. Flute edges and prick all over with a fork.
- Mark 1 round into eight portions.
- Bake in preheated oven 180 ° C, 160 °C fan, Gas mark 4 for 15-20 minutes until golden. Leave to cool.
- For the filling - slice strawberries thickly.
- Whisk dairy free cream, sweeten with caster sugar if liked.
- Spread ¾ of the dairy free cream over 2 circles and sandwich together.
- Divide remaining circle into 8 portions and use to decorate top with sliced strawberries and dairy free cream.
