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Strawberry shortcake

Strawberry shortcake

Serving size: Serves 6

60g butter
2 tablespoons sugar
2 egg yolks
105g (3/4 cup) plain flour
1 punnet strawberries
1/2 cup strawberry jam
2 teaspoons water

Cream butter and sugar until light and fluffy, add egg yolks, beat well. Work in sifted flour until well combined, knead dough on lightly-floured board. Press dough into lightly- greased 20cm (8in.) sandwich tin, bake at 180°C for 15 to 20 minutes. Remove from tin, allow to cool slightly.
Reserve a few strawberries for decoration. Hull the remaining strawberries, cut in halves, arrange over warm shortcake.
Combine jam and water, stir over low heat until boiling, push through sieve. Cool slightly, then brush generously over strawberries and shortcake. Refrigerate until set.
Decorate with whipped cream and reserved strawberries; brush some of the jam glaze over the reserved strawberries for a pretty effect.

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