Jam & Cream Shortcake

Preparation info
  • Serves


    • Difficulty


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By Tessa Kiros

Published 2004

  • About

This is another cake that my mother makes often. It is delicious, honest and quick and easy to make. It doesn’t keep very well once it is filled so, if you won’t be serving it immediately, keep the cake covered in plastic wrap once it has cooled and just cut it and spread with the jam and cream before serving. Use any flavour jam you like — just not too sweet. I love this with home-made quince and grape jam. If you don’t have any jam, you could use fresh berries.