Strawberry jam and rosewater shortcake recipe

Make the most of the strawberries in season and bake this delicious jam shortcake for the family.

Ingredients

For the shortcake:

• 450g (15oz) plain flour
• 2 level tsp cream of tartar
• 1 level tsp bicarbonate of soda
• Pinch of salt
• 100g (3½oz) butter, chilled and cubed
• 100g (3½oz) caster sugar
• 1 large egg, beaten
• 8-10 tbsp full-cream milk

For the filling and topping:

• 300ml (½ pint) double cream
• 2tsp rosewater
• 2tbsp icing sugar, optional
• 8tbsp fresh strawberry jam Use our jam recipe
• 2 baking sheets, buttered

Method

1. Set the oven to 220°C (gas mark 7).
2. To make the shortcake, sift the flour, cream of tartar, bicarbonate of soda and pinch of salt into a large bowl. Rub in the butter to fine-crumb stage and stir in the sugar.
3. Next, make a well in centre and mix in the egg and enough milk to a make a soft dough. Knead lightly on a floured surface, halve and roll out each piece to a 23cm (9in) circle. Slide these circles onto the baking sheets and score each into 8 wedges.
4. Dust both rounds with flour and bake for 15-18 mins until golden. Cool on a wire rack. (The cake in the top of the oven will take 15 mins; take it out and move the other cake up in the oven to bake for another 3 mins.)
5. When ready to serve, make the filling. Whip the cream to a soft-peak stage, adding the rose water and icing sugar to taste, if liked.
6. Break the shortcake rounds into wedges and put a large spoonful of whipped rose-water cream on to 8 of the upturned wedges. Top with a tablespoon of strawberry jam and then place another shortcake on top. Dredge with icing sugar. Serve straight away.