Strawberry and polenta shortcake
- July 2005
- Serves 8
- Takes 1 hour, plus cooling
Polenta gives this shortcake a sturdier, less crumbly texture. Coupled with British strawberries and cream, it’s the perfect summer treat.
Or, if you want to serve individual shortcakes at afternoon tea, try our buttermilk strawberry shortcakes.
- 27.2g (16.3g saturated)
- 32.9g (21.4g sugars)
- 125g butter, very soft, plus extra for greasing
- 125g caster sugar
- 2 large free-range eggs
- 100g self-raising flour, sifted
- 25g polenta
- Grated zest ½ lemon or a very scant scraping of vanilla seeds
For the filling
- 200ml double cream
- 400g strawberries, washed, hulled and quartered, plus a few halved strawberries to decorate
- Icing sugar for dusting
- Preheat the oven to 180°C/160°C fan/gas 4. Grease and base line 2 x 20cm sandwich tins with baking paper.
- Beat the butter and sugar together until pale and fluffy, then beat in the eggs, 1 at a time. Gently fold in the sifted flour along with the polenta and lemon zest or vanilla seeds. Divide between the cake tins, spread evenly and bake for 25 minutes. Cool the cakes completely before turning them out of the tins.
- Make the filling. Whip the cream to soft peaks, then gently fold in the strawberries. Use to sandwich the cakes together. Dust the top with icing sugar and decorate with the halved strawberries.
You can substitute polenta for semolina, or just use plain flour.
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