Shortbread Sandwich Cake

 

 

The strawberry season here is almost over, which is a shame! As I did last year, I have been making the strawberry confiture hanging on until the last minute!

 

Scones with my strawberry confiture (posted in May 2017)

 

This year, I made shortbread which goes beautifully well with the confiture. I was not sure if it should be called ‘strawberry shortcake’ or ‘Victoria sandwich shortbread’ – it’s not raspberry jam though, so mixed them up: Shortbread Sandwich Cake.

 

 

Ingredients

(makes about 8 )

for the shortbread
180 g white rice flour, plus for dusting *
20 g ground almond
½ tbsp baking powder
60 g caster sugar (I used extra fine caster sugar)
⅛ tsp salt (I used finely powdered salt)
110 g unsalted butter, chilled and diced
2 – 3 tbsp whole fat milk, to adjust
½ tsp vanilla extract

for the filling
strawberry confiture ** or jam

for the topping
fresh strawberries, hulled
double cream, whipped with sugar

*If you try Japanese rice flour, buy komeko or rice flour for baking, not joshinko, mochiko or shirotamako for sticky rice cake.

** Japanese strawberries are sweeter, which is the reason I made the fruit/sugar ratio 5:1. Add more sugar according to taste.

 

 

Method

  1. Preheat oven to 180°C. Line a baking tray with baking sheet.
  2. Sift the flour, ground almond, baking powder, sugar and salt together into a bowl. Put in the butter and rub in until smooth. Combine the 2 tbsp milk and vanilla extract, stir in the flour mixture, then together to form a dough.  Add more milk little by little as needed, but not sticky.
  3. Roll out to the thickness of 6 mm on a lightly floured surface, then stamp out using a 5 cm diameter round cutter. Carefully transfer using a serving knife or something to the baking tray and bake for about 8 minutes until lightly browned around the edges. When done, leave on the tray to cool completely.
  4. Sandwich the shortbread together with the confiture, and top with a strawberry and whipped cream.

 

 

Enjoy!

 

 

 

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