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.