Strawberry shortcake pots
We’ve teamed up with Homepride to bring you these irresistible Strawberry Shortcake Pots- a charming twist on a classic British dessert. Layered with love (and a generous helping of strawberries and cream), these pots are perfect for summer picnics, afternoon teas, or whenever you fancy a spoonful of something special. Easy to make, even easier to devour.
Prep time 15 mins
Bake time 30 mins
Makes 3 jars
Equipment:
Tala Performance 18cm Sandwich Pan
Ingredients:
120g Homepride plain flour
100g caster sugar
80g unsalted butter
1&1/2 teaspoon baking powder
1 large egg
120 ml milk
1 lemon
300g strawberries, sliced
300ml double cream
2-3 tbsp icing sugar
Method:
1. Put the butter in a warm basin, beat until light.
2. Add the rind of a lemon and 80g of caster sugar and beat again.
3. Beat in the egg and milk.
4. Fold in the flour and baking powder and mix well until combined.
5. Pour the mixture into a 18cm round tin, previously greased with some butter, and bake for 30-35 minutes in a preheated oven to 180°C/160°C degree/gas mark 4.
6. When firm turn out onto a wire rack and leave to cool down.
7. Add the strawberries, remaining caster sugar and lemon juice to a jar and mix. Set aside.
8. Whip and sweeten the cream with icing sugar.
9. Cut the cake into small cubes.
10. Add 1/6 of the sponge cubes to a jar, cover with some marinaded strawberries than top with some whipped cream. Repeat and make a second layer, then top with a fresh strawberry (optional).
11. Repeat the same process with 2 more jars.
12. Refrigerate for a few hours before serving. Enjoy!