Strawberry shortcake by Maria A

Ingredients:

For shortcake:

225g self-rasing flour
1 teaspoon baking powder
50g butter of margarine
25g caster sugar
1 medium egg
5 tablespoon milk
halfaspoon of vinilla   essense
etra milk, for brusing.

For filling

225g strawberries
150ml  double or 3 tablespoons Greek yogurt and icing sugar.

First, heat over to 220ºC, gas mark 7. Using a  paper towel, wipe some butter over a baking tray.  Then, sift the flour and baking powder into a large bowl.

Next, cut the butter into a small cubes. Add the cubes to the  flour. Then mix until the gough is soft.

Then stir in the caster sugar and make a hollow in the middle of the mixture  with a spoon.  Then, break the egg into a mug and stir it with a fork, to mix the white and yolk.

After that, stir  the milk and the vainilla into the egg, then pour the  mixture into the  hollow in the  flour. Mix all the ingredients with a  blunt knife, to make a soft dough.

After, sprinkle a clean work surface with a little  flour, then  shape  the dough into a ball with your hands. Squash the ball a little, then put in onto the work.

 Next, put  in the  oven the cake. Cut the strawberries  and the cake  for the middle.
Lift the top layer  onto a chopping board and cut horizontaly it into 8  wedges. Then, pour the cream into a bowl.

Finally  put the cream   on the cake and  then put old  the cake in a plate.