Irresistible Strawberry Shortcake

Strawberry Shortcake recipe
Credit: Trex

With strawberries in season and tasting absolutely delicious this year, why not top some shortcake biscuit with clotted cream and fruit for a summer treat?

Serves: 8-10
Preparation time: 25min plus cooling time
Cooking time: 18min

How to make strawberry shortcake:

  1. Position the oven shelves towards the top of the oven. Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6. Lightly grease two baking trays with a little Trex.
  2. Beat the egg and sugar together using a wooden spoon.
  3. Put the Trex into a mixing bowl with 150g flour and the salt. Beat together with a wooden spoon until smooth and creamy. Gradually beat in the egg and sugar mixture. Add the remaining flour and polenta or semolina and mix together to make a smooth dough.
  4. Turn out onto a lightly floured work top and roll out with a floured rolling pin until 5mm thick. Stamp into rounds with a 6cm cutter and transfer to the prepared baking trays.
  5. Bake for 16-18min until light golden brown. Cool for a few minutes on the trays, then transfer to a wire rack to cool completely.
  6. When ready to serve, top the shortcakes with spoonfuls of clotted cream and strawberries, then sprinkle with icing sugar.

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