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American shortbread with strawberries and cream

(serves 4)

  • 500 g (890 ml) cake flour
  • 15 ml baking powder
  • 5 ml salt
  • 180 g (195 ml) butter, diced
  • 72 g (90 ml) sugar
  • 250 ml cream
  • 60 g (60 ml) butter, melted
  • 600 g strawberries
  • 15 ml sugar
  • 250 ml cream, slightly whipped

Preheat your oven to 180 °C. Sift the flour, baking powder and salt into a mixing bowl. Add the butter and rub it into the flour until it looks like bread crumbs. Add the sugar and mix well. Add the cream and mix. Put the dough on a surface sprinkled with flour and knead until smooth. Roll it out to about 1,5 cm thick. Cut four circles of about 7 cm and another four of about 4 cm. Put the larger circles on a baking tray which is lined with baking paper and buttered. Brush the circles with the melted butter and put the smaller circles on top.

Bake for 20 – 25 minutes. The shortbread must now be firm to the touch. Meanwhile, cut the strawberries into thin slices. (Keep some whole with leaves, for decoration). Put the cut strawberries in a bowl and sprinkle the 15 ml sugar over them. Mix carefully and let stand for 20 minutes for a syrup to form. Take the shortbread out of the oven and allow to cool.

The cakes will look like little hats. Remove the top circles. Put the bigger circles on a plate and spoon the strawberries and their syrup over. Put the smaller circles on top and decorate with a whole strawberry. Pour the slightly whipped cream over and serve immediately.