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Strawberry and polenta shortcake

Name: Strawberry and polenta shortcake
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 125g butter, very soft, plus extra for greasing; 125g caster sugar; 2 large free-range eggs; 100g self-raising flour, sifted; 25g polenta; Grated zest ½ lemon or a very scant scraping of vanilla seeds; For the filling; 200ml double cream; 400g strawberries, washed, hulled and quartered, plus a few halved strawberries to decorate; Icing sugar for dusting

Published: 30 Jun 05
Updated: 18 Mar 24

Polenta gives this shortcake a sturdier, less crumbly texture. Coupled with British strawberries and cream, it’s the perfect summer treat.

Or, if you want to serve individual shortcakes at afternoon tea, try our buttermilk strawberry shortcakes.

Medium
July 2005

Test kitchen approved

Serves 8
Takes 1 hour, plus cooling

Polenta gives this shortcake a sturdier, less crumbly texture. Coupled with British strawberries and cream, it’s the perfect summer treat.

Or, if you want to serve individual shortcakes at afternoon tea, try our buttermilk strawberry shortcakes.

Nutrition: per serving

Calories: 385kcals
Fat: 27.2g (16.3g saturated)
Protein: 4.2g
Carbohydrates: 32.9g (21.4g sugars)
Salt: 0.4g

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Ingredients

125g butter, very soft, plus extra for greasing
125g caster sugar
2 large free-range eggs
100g self-raising flour, sifted
25g polenta
Grated zest ½ lemon or a very scant scraping of vanilla seeds

For the filling

200ml double cream
400g strawberries, washed, hulled and quartered, plus a few halved strawberries to decorate
Icing sugar for dusting

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Method

Preheat the oven to 180°C/160°C fan/gas 4. Grease and base line 2 x 20cm sandwich tins with baking paper.
Beat the butter and sugar together until pale and fluffy, then beat in the eggs, 1 at a time. Gently fold in the sifted flour along with the polenta and lemon zest or vanilla seeds. Divide between the cake tins, spread evenly and bake for 25 minutes. Cool the cakes completely before turning them out of the tins.
Make the filling. Whip the cream to soft peaks, then gently fold in the strawberries. Use to sandwich the cakes together. Dust the top with icing sugar and decorate with the halved strawberries.