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Strawberry and Chocolate Shortcake

1¼ cups sifted plain flour
¼ cup dark cocoa powder + 2 - 3 extra tbsp
½ cup caster sugar + 3 tbsp
¼ tsp salt
3 tsp baking powder
1/3 cup butter or margarine
1 egg
2/3 cup milk

To serve:


A few fresh strawberries, hulled and sliced

100 ml whipping cream, chilled + 2 tbsp sugar

Method:


Sift dry ingredients together 3 times. Rub butter into dry mixture, until it resembles fine breadcrumbs.


Beat egg, add milk to egg and mix well.


Gently fold in the egg and milk mixture into first mixture using just a few strokes.


Put in lightly greased 8 inch square pan* and bake 15 minutes at 350 F (175 C). Let cool.


Whip the chilled cream with the sugar, until it holds soft peaks.


Slice the shortcake, and then slice in half horizontally. Pour over a little bit of whipped cream and place the sliced strawberries on top of it. Replace the top of the shortcake, then top with more whipped cream.


*Note: For the picture in this post, I made one small portion of shortcake in a 4 inch round cake tin. The remaining mix went into the square tin.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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