Strawberry Shortcake

Cooking Directions

• Place Bulla Double Cream in a shallow bowl. Stir in vanilla paste and 1 tablespoon of the icing sugar. Refrigerate.
• To make shortbread cookies, beat butter and sugar with an electric mixer until pale and creamy. Stir in combined sifted flours using your hands at the end to form a firm dough.
• Turn dough out onto a lightly floured surface and knead gently until smooth. Shape into a large disc and place between two sheets of baking paper. Refrigerate until firm.
• Preheat oven to 150°C. Line a large oven tray with baking paper.
• Roll out dough between two sheets of baking paper until 5mm thick. Cut out 7cm rounds (re-rolling as necessary) and place on prepared tray.
• Bake for 15-20 minutes or until a pale straw colour. Stand on trays for 5 minutes then transfer to a wire rack to cool.
• Place remaining 1 tablespoon of icing sugar in a bowl and stir in lemon juice.
• Set aside 8 of the strawberries for decoration. Thinly slice remaining strawberries and add to bowl of lemon juice mixture. Toss to coat.
• To assemble shortcakes, layer 3 shortbread cookies with jam, cream and sliced strawberries, finishing with a layer of cream. Dust with sifted icing sugar. Decorate with half a strawberry.