Rasberry & Strawberry Shortcake

By Reen

From Two Fat Ladies

Ingredients

• 12 oz fresh or frozen rasberries or strawberries
• 7 oz self rising flour
• 1 oz ground almonds
• 1/4 tsp salt
• 2 tsp cinnamon
• 4 Tb butter
• 3 oz caster (superfine) sugar
• 1 egg, beaten
• 1/2 c milk
• 2 Tb raspberry/strawberry jam
• 1 oz powdered sugar
• 1/2 c double cream

Preparation

Step 1

Thaw frozen berries if using

PreHeat oven to 450 F

Sift flour, almonds, salt and cinnamon into a bowl and rub in the butter, mix in the sugar. Add the beaten egg and milk to make a scone like dough. Divide dough in 2 and gently shape each half to fit into greased 8 inch sandwich tins. Bake in preheated oven for 10-15 minutes.

Remove from oven and cool on wire rack. When cold spread one of the layers with jam, then generouldy with double cream and berries. Spinkle berries with powdered sugar, cover with the second layer and top with more cream.

Best eaten fresh