A Kind of Strawberry Shortbread Shortcake

This looks like a cake, but the taste has more of a crumbly biscuit texture to it.

You can see the problem I had with naming this then.

Sure, 'strawberry shortcake' is no alien concept at all, and neither is 'shortbread' - infact, I'm pretty sure that they come from the same family. Like distant relatives. They're related, but you're not entirely sure how or why.

My understanding of what makes shortbread is simply the ratio of ingredients (3 parts flour, 2 parts butter, 1 part sugar). This ratio is not the case here.

But then 'strawberry shortcake' I've always interpreted as those American biscuity sponge cakes, with layers of strawberries and cream. Non?

It probably doesn't help matters that I don't think I've actually tasted that version of 'shortcake' before, and that the use of this word in the UK sometimes refers to 'shortbread'.

Well, the important thing to know is that biting into this strawberry-whatsit is quite like a crumbly biscuit. But softer like a cake. Albeit in a very good way.

Confused, much? I sure am.

Strawberry Shortbread Shortcake

For a 7” tin (6-8 slices):

1. Preheat the oven to 190 degrees C. Put the diced strawberries in a bowl with the lemon zest and tsp of sugar. Mix and set aside.

2. Sift the flour into a large mixing bowl with the remaining sugar, and baking powder. Rub in the butter to a breadcrumb mixture. Pour in the cream and gently fold in.

3. Carefully mix in the strawberries, then spoon the mixture into a lined 7” tin.

4. Bake for 20-25 minutes until lightly golden.

More Hungry Jenny cakes here.