½cupbutterunsalted (or don't add salt if using salted butter)
1egg
¼cupand 1 tablespoon and 1 teaspoons milk
To make the cream layer
1cupheavy cream (double cream)whipped
1/2cupcream cheesefull fat
1/3cupicing (confectioners) sugar
1/2teaspoonvanilla extract
To finish the strawberry shortcake jar
1punnetstrawberriesor whatever quantity you have
2-3tablespoonsicing (confectioners) sugaroptional
Instructions
To make the shortcake
Preheat your oven to 350 degrees F (180 degrees C). Grease and line an 8-inch baking tin or similar large shallow baking tin.
Sift flour, sugar, baking powder and salt in a large mixing bowl.
Cut in unsalted butter with a knife until the mixture resembles coarse crumbs. You can also do this with your fingertips, but don't over mix the dough.
Beat egg, vanilla extract and milk in another bowl then pour into the flour mixture until everything is just blended.
Spread the shortcake batter in the prepared baking pan.
Bake in preheated oven until golden, about 15-20 minutes.
Place on a cooling rack and leave to cool in the pan for 10 minutes before removing to cool completely on a wire rack. You can remove the baking parchment (if using) to let the cake cool down completely.
To make the cream layer
Whip the heavy cream (double cream) in a large mixing bow using electric hand mixer or a whisk.
In a separate bowl mix together the cream cheese, icing sugar (confectioners - powdered sugar) and vanilla extract.
Add the cream cheese mixture into the double cream (heavy cream) and carry on whisking until you get firm peaks.
To assemble the strawberry shortcake jar
Cut the shortcake layer with a round cutter (slightly smaller size than your chosen jam jars or glasses) or use a knife. You can also break the shortcake and lightly crumble it if you don't have any suitable cutters.
Using a jam jars or drinking glasses, start layering them with the shortcake first, then the whipped cream and strawberries and carry on until you fill the jar, finishing with the strawberries and light dusting of icing sugar.
Serve straight away or keep in the fridge until needed.