From the kitchen of Chris
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
Good for parties/potlucks, Kid friendly
50g caster sugar
125g plain flour, sifted
50g corn flour, sifted
284ml double cream, whipped sifted icing sugar for dredging
Preheat oven,180oC (350oF), gas mark 4.
Cream the butter and sugar together until soft and creamy, then stir in the flour and corn flour.
Mix to a firm dough, then turn onto a floured surface and knead lightly.
Divide the mixture in half. Roll each piece into a 20cm (8inch) round, place on a baking sheet.
Bake for 20 minutes.
Let cool for a few minutes, then mark one round into 6 sections.
Carefully slide both rounds onto a wire rack to cool.
Slice the strawberries lengthwise. Set aside 6 slices for decoration.
Mix three-quarters of the cream with the strawberries and spread over the plain round of shortcake.
Cut the other round into 6 sections and place on top.
Sprinkle with icing sugar.
Pipe cream rosette on each section and decorate with the reserved strawberry slices.
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