Strawberry and polenta shortcake
(from Elyce123’s recipe box)
Source: delicious. July 2005
Prep time: 35 minutes
Cook time: 25 minutes
Serves 8 people
Categories: July
Ingredients
- 125g butter, very soft, plus extra for greasing
- 125g caster sugar
- 2 eggs
- 100g self-raising flour, sifted
- 25g polenta
- grated zest of 1/2 lemon
- 200ml double cream
- 400g strawberries, washed, hulled and quartered, plus a few halved strawberries, to decorate
- icing sugar, for dusting
Directions
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Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease and base line 2 × 20cm sandwich tins with baking paper.
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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.
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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.