Ingredients
11/2
cups (175g) All purpose flour
1/3
cup (75g) Sugar superfine
1/3
cup(100g) Unsalted Butter chilled and cubed
1
tbsp Rose water or a few drops of vanilla flavoring
1
pound (450g) Fresh strawberries
2
cups (500ml) Heavy whipping cream
2
tbsp confectioners (icing) sugar
Directions
1.
Lightly grease 2 baking sheets and pre heat oven to 375f / 190c.
2.
Sieve the flour, baking powder and salt together in to a large bowl.
3.
With your fingers rub the butter into the flour until the mixture resembles breadcrumbs.
4.
Stir in the sugar rose water/vanilla flavoring and egg yolk in to the mixture and work it together to produce a soft dough.
5.
Divided the dough into two, and roll each piece of dough to a 8inch ( 20cm) round.
6.
Place each round on the greased baking sheet and crimp the edges of the dough.
7.
Bake for 15 minutes until lightly browned.
8.
Transfer to a wire cooling rack and leave to cool.
10.
Remove the green hulls from the strawberries. Slice fruit and place in a bowl. Sprinkle over the orange juice and sugar. Cover and leave to chill.
11.
Whip the cream until it just holds its shape then fold in 1 tablespoon of confectioners (icing) sugar.
12.
Cover one of the short cake rounds with half the strawberries.
13.
Spoon over the cream then add the remaining strawberries saving a few for decoration.
14.
Gently press the remaining shortcake round on top. Decorate with the saved strawberries and dust with confectioners (icing) sugar.
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