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How to make Strawberry shortcakes

Yield = 8
Prep time: 1:00
Cook time: 0:30
Total time: 1:30

Ingredients

250g butter, at room temperature, chopped
100g (1/2 cup) caster sugar
300g (2 cups) plain flour, sifted
90g (1/2 cup) rice flour, sifted
1 x 600ml ctn thickened cream
2 x 250g punnets strawberries, washed, hulled
Icing sugar, to dust

Method

Step 1 Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
Step 2 Gradually add the combined flour to the butter mixture, beating on low speed until almost combined. Use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead gently until smooth.
Step 3 Shape the dough into a ball and cut in half. Divide 1 dough half into 8 equal portions. Roll 1 portion into a ball. Place on 1 lined tray. Use the palm of your hand to flatten into a 10cm-diameter disc. Pinch the edge of the disc to create a fluted edge. Repeat with remaining dough portions. Bake in oven, swapping trays halfway though cooking, for 12-15 minutes or until the shortbread biscuits are light golden. Transfer to a wire rack to cool completely. Repeat with the remaining dough.
Step 4 Use an electric beater to beat the cream in a bowl until firm peaks form.
Step 5 Divide half the shortbread biscuits among serving plates. Top with the whipped cream, strawberries and the remaining shortbread biscuits. Dust with icing sugar to serve.