Try this delicious strawberry shortcake recipe ........................

Winter in Queensland is a great time for citrus fruits, apples, rhubarb and also strawberries.

There are so many ways to enjoy fresh strawberries including straight from the punnet or with a sneaky dash of Cointreau and icing sugar. Strawberry shortcake is a classic family favourite and this recipe makes them individually to taste.

INGREDIENTS

185g butter, chopped, at room temperature

155g (3/4 cup) caster sugar

1 egg

1 tsp vanilla bean paste

225g (1 1/2 cups) plain flour, sifted

75g (1/2 cup) self-raising flour, sifted

1 tbs custard powder

1-2 tbs milk

3 x 200ml carton Bulla Vanilla Flavoured Thick Cream, lightly whipped

500g punnet fresh strawberries from Betros Brothers hulled, thinly sliced

Optional extra: strawberries blitzed with sugar to taste, as a drizzle (feel free to add Cointreau or other flavours)

METHOD Step 1:

Preheat oven to 160°C/140°C fan forced. Line three baking trays with non-stick baking paper. Draw eighteen 7.5cm-diameter circles on paper, allowing room for spreading.

Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Beat in the egg and vanilla. Transfer mixture to a large bowl. Fold in the flours, custard powder and milk, alternately, until just smooth.

Divide the mixture evenly among the circles. Use a pallet knife to spread to the edges. Bake for 15-20 minutes or until pale golden. Set aside on the trays to cool.

Place a shortcake on each serving plate. Top with desired amount of cream, strawberries and repeat layers as you wish. Optional: drizzle sauce over stack.

Serves six.

Buy fresh strawberries from Betros Brothers in Russell Street Toowoomba and also in Dalby.

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