Rich, buttery, and simply gorgeous. The combo of strawberry, rhubarb and vanilla in this shortcake is so, so good. 

Makes 1 x Swiss roll tin 

 

Ingredients: 

2 regular chips of strawberries, chipped and chopped 

2 cups chopped rhubarb, cut into 2 cm lengths 

2 tbsps. sugar 

Zest of half a lemon 

2 tablespoons vanilla extract 

225g butter 

1 cup sugar + 1 tbsp 

2 large eggs 

2 ½ cups flour 

2 tsps. baking powder 

Whipped cream to serve 

 

Method: 

1. Set the oven at 180 C. Line a Swiss roll tin with baking paper.

2. In a bowl toss strawberries and chopped rhubarb with first measure of sugar, lemon juice and vanilla and leave to sit while you make the shortcake dough.

3. Make the shortcake: Cream the butter and sugar (reserve the 1 tbsp sugar measure) until light and creamy, then beat in eggs. Stir in the sifted flour and baking powder, mix well and chill for 15 minutes.

4. You won't be able to roll this mixture (it’s too buttery) so with floured hands gently flatten half of the mixture into the lined tin.

5. Spread the fruit over the base then cover with the other half of the shortcake – you can crumble it over as it will spread as it cooks - and cook for 40-45 minutes hour until golden brown.

6. Sprinkle with extra 1 tbsp. sugar to serve.

7. Serve warm or cooled slices with whipped cream.

 

Make it yours: 

- Use blueberries in place of rhubarb.

- Add lemon zest or a decent pinch of cinnamon to the pastry.

- Sprinkle top with chopped hazelnuts midway through baking.

 

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