Strawberry shortcake by Sara

                             STRAWBERRY SHORTCAKE

INGREDIENTS:

- 225g self-rasing flour.
- 1 teaspoon baking powder.
- 50g butter or margarine.

- 25g caster sugar.

- 1 medium egg.

- 5 tablespoon milk.

- Half a teaspoon of vanilla essence.

- Extra milk, for brushing.

- 225g (8oz) strawberries.

- 150ml (1/4 pint) double or whipping cream.

- 3 tablespoon Greek yoghurt.

- Icing sugar.

METHOD:

First, sift the flour and baking powder into a large bowl.

Then, add the butter cubes to the flour. Rub them in with the tips of your fingers.

After, stir in the caster sugar and make a hollow in the middle of the mixture with a spoon. Then, break the egg into a mug and stir it with a fork, to mix the white and yolk.

Next, stir the milk and vanilla into the egg, then pour the mixture into the hollow in the flour. Mix all the ingredients.

Later, shape the dough into a ball.

After that, roll out the dough until it is a circle and brush it with a little milk.

Then, bake the shortcake in the oven for 12-15 minutes and cut the strawberries into thick slices. 

When the shortcake is cool, cut it in half.

Lift the top layer onto a chopping board and cut it into eight wedges. Then, pour the cream into a bowl and when it is thick mix the yoghurt.

Later, spread half of the mixture over the bottom half of the shortbread. Then, lay the strwberry slices all over the top of the mixture.

Finally, spread the rest of the cream mixture over the strawberries.

                        DELICIOUS!!!!!!!!