- A Party
It's summer time and nothing evokes summer as much as a strawberry dessert. The following is the message direct from Myrtle Allen accompanying this Ballymaloe classic in her original Ballymaloe Cookbook.
"This shortcake mixture makes a good biscuit to go with morning coffee or fruit fool. It was first made for us by one of my children's friends when I decided to let them all loose in the kitchen on a wet Sunday afternoon. No wonder that I so firmly believe in having children in the kitchen, except at certain moments!"
- 6 ozs (175g/1 1/4 cups) flour
- 4 ozs (110g/1 stick) butter
- 2 ozs (50g/1/4 cup) castor sugar
- 1/2 lb (225g) strawberries
- 8 fl ozs (250ml/1 cup) Chantilly cream - whipped sweetened cream
- 1 teaspoon icing sugar
- 1/4 teaspoon pure vanilla extract
- 6 - 8 whole strawberries and fresh mint leaves
- Rub the butter into the flour and castor sugar as for shortcrust pastry. Gather the mixture together and knead lightly. Rest for a few minutes if you have time.
- Roll out into 2 circles 7 inches (17.5cm) in diameter, 1/4 inch (7mm) thick.
- Bake in a preheated moderate oven 180°C/350°F/regulo 4, 15 minutes approx or until pale golden. Remove and cool on a rack. One circle may be marked with a knife into wedges while still warm, to facilitate cutting later.
- Shortly before serving sandwich with chantilly cream and halved sugared strawberries.
- Sieve icing sugar over the top and decorate with rosettes of cream, whole strawberries and fresh mint leaves.
Note: Individual strawberry shortcakes may be made with 3 inch (7.5cm) discs of shortbread.
Cut the strawberries lengthways and brush with red currant jelly if available.