Almond Strawberry Shortcakes

by Tarla Dalal

Added to 1123 cookbooks
This recipe has been viewed 9365 times

Almond pastry biscuits sandwiched with strawberries and cream, served with strawberry sauce.

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Preparation Time: 45 min.
Baking Time : 20 min.
Makes 8 shortcakes.
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Ingredients

For the pastry
200 gms plain flour (maida)
100 gms butter
30 gms powdered almonds
2/3 cup icing sugar
a pinch of salt
2 to 3 tbsp ice-cold water

For the strawberry sauce
2 cups hulled strawberries
2 tbsp icing sugar
1/2 tbsp lemon juice

For the filling
1 1/2 cups strawberries, sliced
1 1/2 cups whipped cream

For the garnish
icing sugar to sprinkle
a few strawberries

Method

For the pastry

Sieve the flour and salt together. Mix with the ground almonds.
Rub the butter into the flour with your fingertips. Add the sugar and mix well.
Add enough ice-cold water to make a dough. Chill for 30 minutes.
Preheat the oven to 200 degree C (400 degree F).
Roll out the pastry on a lightly floured surface and using a 100 mm. (4") fluted cutter, cut sixteen rounds of 3mm. (1/8") thickness.
Bake for 15 to 20 minutes until pale golden. Cool and keep aside the shortcakes.

For the strawberry sauce

How to proceed

Place one shortcake on a plate. Pipe some whipped cream on top and place some sliced strawberries thereon. Sandwich with another shortcake.
Make the other 7 shortcakes in the some manner.

For the garnish

Tips

You can also make these bite sized, if you use a smaller cookie cutter to cut the shortcake dough.
The dough can be refrigerated for a few days, wrapped in a plastic film.

RECIPE SOURCE : Eggless Desserts