For 6-8 portions you need

4 oz. margarine 4 oz. castor sugar 4 oz. self-raising flour (or plain flour with 1 level teaspoon baking powder) 2 oz. cornflour 2 eggs

For filling and topping

1 small punnet fresh strawberries 1 pint thick cream 1 egg white sugar to taste

Cream margarine and sugar until light and soft.
Sieve the flour (or flour and baking powder) and cornflour.
Add beaten eggs to creamed margarine, then fold in the flour with a metal spoon.
Place mixture in the tins, flatten on top.
Bake for time and temperature given until crisp and golden.
Cool on wire cooling tray.
Prepare strawberries; whip cream in one bowl and egg white in another, fold together and sweeten if wished.
Cover one shortcake with some of the strawberries and cream.
Top with second shortcake and rest of cream and fruit.

Oven temperature : 375-400°F.-Gas Mark 4-5 Oven position : second rung from top.