Little Strawberry Shortcakes - Unlive by Lindsey

These are delicious served for a very special tea or as a sweet course at a dinner party - but they don't keep very well so must be eaten on the same day as they're made. A more simple version of this would be to leave out the glaze and merely dust the strawberries with a little bit of caster sugar just before they go to the table.

Makes 16

This recipe is taken from Delia's Book of Cakes.

Little Strawberry Shortcakes - Unlive by Lindsey
For the shortbread mixture:
 4 oz (110 g) plain flour
 4 oz (110 g) butter, at room temperature
 2 oz (50 g) caster sugar
 2 oz (50 g) fine semolina
For the filling and topping:
 6 oz (175 g) full-fat cream cheese, at room temperature
 approximately 1¼ lb (550 g) fresh strawberries, hulled and wiped
 6 tablespoons redcurrant jelly
 about 1½ tablespoons orange juice
 Pre-heat the oven to gas mark 2 (300°F), 150°C.
You will also need 16 lightly greased patty tins and some baking parchment.


To make the shortcake tartlets, simply combine all the ingredients to form a dough. Because of the high fat content no liquid is needed - you just work the whole lot together. Place the dough in a polythene bag and let it rest in the refrigerator for about 20 minutes. Then roll it out between sheets of baking parchment on a floured working surface to just under ¼ inch (5 mm) thick. Now, using a fluted 3¼ inch (8 cm) cutter, cut out the rounds and carefully ease them into lightly greased patty tins. Prick each one thoroughly all round the base and sides and bake them on the centre shelf of the oven for about 35 minutes, or until they're firm and golden. Then transfer them to a wire rack and leave to cool.

About an hour before serving them, soften the cream cheese a little by beating it with a wooden spoon, then spoon a little into each little tartlet case, pressing it gently all over with your little finger. Now place the larger strawberries in the centre of each tartlet; cut the smaller ones in half and lay these around.

Just before serving, put the redcurrant jelly and orange juice into a small saucepan over a gentle heat and mash up the jelly with a fork to dissolve it. Then press it through a sieve into a bowl and, when it's almost cool, spoon or brush it over the strawberry filling.

Photograph by Miles New

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