STRAWBERRY SHORTCAKE BY OIER

STRAWBERRY SHORTCAKE

FOR THE SHORTCAKE:

1-225G SELF-RAISING FLOUR

2-1 TEASPOON BAKING POWDER

3-50G BUTTER OF MARGARINE

4-25G CASTER SUGAR

5-1 MEDIUM EGG

6-5 TABLESPOON MILK

7-HALF A TEASPOON OF VANILLA ESSENCE

8-EXTRA MILK,FOR BRUSHING

FOR THE FILLING'S:

1-225G STRAWBERRIES

2-150Ml DOUBLE OR WHIPPING CREAM

3-3 TABLESPOONS GREEK YOGURT ICING SUGAR

METHOD:

1-FIRST,HEAT THE OVEN TO 220ºC.WIPE SOME BUTTER OVER A BAKING TRAY THEN,SIFT THE FLOUR AND BAKING POWDER INTO A LARGE BOWL.

2-NEXT,CUT THE BUTTER INTO SMALL CUBES.ADD THE CUBES TO THE FLOUR.CARRY ON UNTIL THE MIXTURE LOOKS LIKE FINE BREAD CRUMBLES

3-LATER,MIX THE CASTER SUGAR.THEN, BREAK THE EGG INTO A MUG ND MIX THE WHITE AND YOLK.

4-AFTER THAT,STIR THE MILK AND VANILLA INTO THE EGG AND PUT THE MIXTURE INTO THE BOWL MIX ALL THE INGREDIENTS.

5-THEN,CLEAN THE TABLE,SPRINKLE A LITTLE FLOUR AND SHAPE THE DOUGH INTO A BALL WHIT YOUR HANDS

6-NEXT,LIFT IT ONTO THE BAKING TRAY AND BRUSH IT WITH A LITTLE MILK.

7-LATER,BAKE IT FOR 12-15 MINUTES. MEANWHILE, RINSE AND DRY THE STRAWBERRIES,THEN CUT THEM.

8-AFTER THAT,LET THE CAKE COOL AND WHEN THE CAKE IS COOL CUT IT IN HALF.

9-THEN,LIFT THE TOP LAYERS AND CUT INTO 8 WEDGES.AFTER THAT,POUR THE CREAM INTO A BOWL.WHISK IT UNTIL IT IS THICK, THEN, MIX THE YOGURT.

10-NEXT,SPREAD HALF OF THE MIXTURE OVER THE BOTTOM HALF OF THE SHORTBREAD,THEN,LAY THE STRAWBERRY SLICES ALL OVER THE TOP OF THE MXTURE.

11-FINALLY,SPREAD THE REST OF THE CREAM OVER STRAWBERRIES AND PUT THE 8 CAKE PIECES.THEN PUT CASTER SUGAR ON THE TOP.