Strawberry Shortcake

Cooking time—30–40 min.


  • 8 oz. plain flour
  • teasp. salt
  • pinch of baking-powder
  • ½ oz. ground almonds
  • oz. margarine
  • 2 oz. sugar
  • 1 egg yolk


  • 1 pt. strawberries
  • sugar to taste
  • 1–2 gill whipped cream


Sift flour, salt and baking-powder and mix with the ground almonds. Cream the fat and sugar and add egg yolk. Work in the flour mixture as for a cake of shortbread. Divide into three pieces and roll into rounds a good ¼ in. thick. Bake in a moderate oven (350 ° F., Gas 4) until golden brown, then allow to become cold. Crush strawberries slightly with sugar to taste and add a little whipped cream. Spread this on to the first round of shortcake, cover with the second round and so on, finishing with a layer of strawberries. Pipe whipped cream on top and round edges. Decorate as desired.