To put a twist on this recipe fold elderflower cordial through the whipped cream. The flavour of elderflower pairs very nicely with the strawberries and the buttery shortbread.
- Preheat the oven to 180°C/350ºF/gas 4
- Place the flour and sugar in a bowl and rub in the butter by hand until the mixture resembles fine breadcrumbs. Gather the mixture together and knead lightly until it forms a smooth dough. alternatively, this can also be done using the electric mixer with the paddle attachment on low speed.
- Divide the dough in half. Roll each half, on a sheet of nonstick baking paper, into a circle 18cm (7in) in diameter. Trim the edge of each circle so they look smooth and neat. Slide the paper onto a baking tray and place in the centre of the preheated oven. Bake until golden, approximately 15 minutes. Remove from the oven and while still warm, cut one of the disks into 12 equal wedges. Allow to cool.
- Place the un-cut disk of shortbread onto a round serving plate. Fold 1 tablespoon icing sugar into the whipped cream and fill into a canvas piping bag fitted with a star nozzle. Pipe two-thirds of the cream onto the shortbread, keeping the edges neat and pretty. Lay the cut strawberries on top of the cream. One by one, arrange the wedges of shortbread, from the other disk, on top of the strawberries. Pipe the remaining cream under one corner of each edge so it tilts and slopes down towards where the next wedge will be placed, and so on. This will create a fan-like pattern on top of the shortcake. Sprinkle icing sugar lightly over the top and decorate with sprigs of mint and quartered strawberries.
- 170g (6oz) plain flour
- 50g (2oz) sugar
- 110g (4oz) cold unsalted butter, cut into 1cm cubes
- 500ml (16fl oz) whipped cream
- 1 tablespoon sugar
- 450g (1lb) strawberries, hulled and sliced
- Icing sugar, to dust
- 12 sprigs of mint
- Extra strawberries to decorate