Creamed Strawberry Shortcake
|Plain flour||8 Ounce|
|Baking powder||1 Pinch|
|Ground almonds||1⁄2 Ounce|
|Margarine||4 1⁄2 Ounce|
Sift flour, salt and baking-powder and mix with the ground almonds.
Cream the fat and sugar and add egg yolk.
Work in the flour mixture as for a cake of shortbread.
Divide into three pieces and roll into rounds a good 1 in thick.
Bake in a moderate oven (350° F., Gas 4) until golden brown, then allow to become cold.
Crush strawberries slightly with sugar to taste and add a little whipped cream.
Spread this on to the first round of shortcake, cover with the second round and so on, finishing with a layer of strawberries.
Pipe whipped cream on top and round edges.
Decorate as desired.