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.
(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.
- 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.