Deserts

Lemon & strawberry shortcake

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The Rugby Pantry has joined up with our friends at Lewis Road Creamery to share one of our recipes  from our cookbook which has now been released.

We have always been fans of the Lewis Road Creamery products and this recipe highlights their delicious cream, milk and worlds best butter. Why do we love their products? Because they are simply delicious and come from our very own NZ! Nothing better than local produce.

So here it is guys! Enjoy …

If you’re in need of a fast, simple dessert, here is your answer. There is something wonderful about the combination of lemons and strawberries. You can also use other berries such as raspberries and blueberries.
Preparation Time: 10 minutes • Cooking Time: 25 minutes • Serves 4

Ingredients

1¼ cups self-raising flour

¼ cup white sugar

¼ teaspoon salt

1 free-range egg

¾ cup Lewis Road Creamery organic homogenised milk

1 tablespoon vanilla essence

zest and juice of ½ lemon

50g Lewis Road Creamery premium NZ butter

1 punnet strawberries, sliced

2 cups Lewis Road creamery pure organic double cream

1 tablespoon vanilla essence

Method

Preheat the oven to 180°C. Grease a 20cm round cake tin and line with baking paper.

In a bowl, mix the flour, sugar and salt together. In a separate bowl, lightly beat the egg and add the milk, vanilla essence, lemon zest and juice. Whisk to combine. Melt the butter and add to the egg mixture. Stir thoroughly.

Add wet ingredients to the bowl of dry ingredients and mix together. Stir in half of the strawberries.

Pour the mixture into the cake tin and bake for about 20-25 minutes. (It doesn’t need too much cooking, so try not to let it brown on the top too much.) It’s done when the cake springs back when pressed lightly in the centre. Leave the cake to cool for 5 minutes.

Whip the cream until thick. Add the vanilla essence and mix slightly to achieve a slightly marbled look.

Spread cream over the top of the cake and garnish with remaining strawberry slices. Alternatively, dust with icing sugar and serve strawberries and cream on the side.

Text © Amber Vito & Daisy Dagg. Photography © Tam West. Extracted from The Rugby Pantry, published by Upstart Press.