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Dairy Free Strawberry Shortcake
Dairy Free Strawberry Shortcake
Prep time
30 minutes
Cooking time
30 minutes
Servings
8
Difficulty
Medium
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.
