Almond Strawberry Shortcakes ( Eggless Desserts Recipe)
by Tarla Dalal
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Soft yet crunchy, shortcakes are a delightful treat for people of all ages. The almond strawberry shortcake is a lovely variant of almond pastry sandwiched with strawberries and whipped cream, served with strawberry sauce. If you are serving this at a party, you can use a small cookie cutter to make bite-sized servings.
- Cream the butter and sugar on a flat surface with your palm, until it is light and creamy. (refer to diagram on page 40 )
- Add the vanilla essence and mix well.
- Add the flour and almond powder and gradually continue mixing till it forms a soft dough. Refrigerate for 15 minutes.
- Divide the dough into 6 equal portions and roll each portion on a dusted rolling board into 100mm. (4”) diameter circle.
- Prick all over the circle gently and bake in a pre-heated oven at 150°c (300°f) for 20 to 25 minutes or till it turns light brown in colour. Keep aside
- Place one shortcake on a clean dry surface, pipe out ¼th of the beaten whipped cream on top and arrange ¼th of the strawberries over it.
- Sandwich with another shortcake and again pipe out ¼th of the beaten whipped cream on top and place another ¼th of the strawberries over it. Finally place one more shortcake over it.
- Dust a little icing sugar on top of the shortcake and garnish with a strawberry fan.
- Repeat steps 1 to 3 to make one more stuffed shortcake.
- Serve immediately with strawberry sauce.
- You can use a 4” cookie cutter to give a perfect round shape to the shortcake.
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