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Dairy Free Strawberry Shortcake

  • Cooking time
  • Prep time
  • Servings8 portions
recipe image Dairy Free Strawberry Shortcake

Ingredients

  • 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
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Cream Stork and sugar together until light and fluffy. Add the beaten egg.
  2. Stir in the flour and baking powder, knead lightly. Divide into 3 pieces.
  3. Roll out each piece to a round to fit 3 x 20cm (8 inch) flan rings.
  4. Place rounds in flan rings and smooth tops. Flute edges and prick all over with a fork.
  5. Mark 1 round into eight portions.
  6. Bake in preheated oven 180 ° C, 160 °C fan, Gas mark 4 for 15-20 minutes until golden. Leave to cool.
  7. For the filling - slice strawberries thickly.
  8. Whisk dairy free cream, sweeten with caster sugar if liked.
  9. Spread ¾ of the dairy free cream over 2 circles and sandwich together.
  10. Divide remaining circle into 8 portions and use to decorate top with sliced strawberries and dairy free cream.
 

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