Summer Strawberry Shortcake
rating (44 votes)
Join me this morning from the opening of Borough Market
2 x cooked discs shortbread to fit into the tin or ring
1 can condensed milk
500g mascarpone cheese
juice and zest of 3 large lemons
450g fresh strawberries, washed and hulled
2-3 tbsp strawberry jam
Grease and base line a 20cm tin or deep flan ring.
Place 1 sheet of shortbread into the bottom.
Beat together the condensed milk and mascarpone cheese until completely smooth.
Cut enough strawberries in half to arrange, cut side out and place against the ring or tin.
Chop the rest and add to the mascarpone and milk mix.
Add the lemon juice and combine thoroughly.
Spoon into the ring and cover the strawberries. Spread out nice and smoothly.
Chill for 4 hours, minimum.
Once chilled, place the other shortbread disc on top and press down lightly.
Lift out carefully and dust heavily with icing sugar.
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