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!
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 almond flour
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
- Preheat oven to 180°C. Line a baking tray with baking sheet.
- 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.
- 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.
- Sandwich the shortbread together with the confiture, and top with a strawberry and whipped cream.
Enjoy!
Sieht sehr lecker aus 😋
LikeLiked by 1 person
Danke! Ja schmeckt sehr gut 😀
LikeLike
How nice!!! Lovely.😃😃😃
LikeLiked by 1 person
Thank you. Muchas gracias!
LikeLike
Wow, how lovely they look!! I want these little beautiful things for my teatime this afternoon.😋
LikeLiked by 1 person
I wish I could deliver some to you! Have a lovely afternoon. 🙂
LikeLike
Looks absolutely scrumptious!!
LikeLiked by 1 person
Definitely 😀
Btw, congrats to Croatian team!
LikeLiked by 1 person
Thank you!! 😀
LikeLiked by 1 person
These look so gorgeous & delicious.
LikeLiked by 1 person
Thank you! I’m pleased with the words. 🙂
LikeLiked by 1 person
They look adorable and delicious! Following your blog for more great recipes. Thanks for sharing! I highly recommend this easy and quick pound cake I just made. Recipe is right here 🙂
https://thesweetworldsite.wordpress.com/2018/06/15/pound-cake/
LikeLiked by 1 person
Thank you!
LikeLiked by 1 person
These look so pretty and tasty! I’ve never made shortbread with rice flour. Hope to try it soon. 🙂
LikeLike
I didn’t expect such a good outcome – very light and crispy. Hope you like it 🙂
LikeLiked by 1 person
What a great idea, looks so delicious!! 🙂
LikeLiked by 1 person
Thank you Peter! So sad the season has been over! This weekend I am going to make Russian ceetroot salad!
LikeLiked by 1 person
yum! 🙂
LikeLiked by 1 person
Beautiful!
LikeLiked by 1 person
Hello,
I am happy to inform you that I have nominated your blog for the Blogger Recognition Award. Please check this link:
https://commememucho.com/2018/08/10/blogger-recognition-award-2018-9/
There is a Google translate at the end of the page. Just scroll down.
Best wishes, Alicia
LikeLike
So pretty😍😍😍
LikeLiked by 1 person
Thank you, dear!
LikeLiked by 1 person