You can substitute polenta for semolina, or just use plain flour.
Afternoon tea recipes · British recipes
Strawberry and polenta shortcake
Polenta gives this shortcake a sturdier, less crumbly texture. Coupled with British strawberries and cream, it’s the perfect summer treat.
Serves8
Hands-on35 min
Oven25 min
DifficultyMedium
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.
Nutrition
| Calories | 385kcals |
|---|---|
| Fat | 27.2g (16.3g saturated) |
| Protein | 4.2g |
| Carbohydrates | 32.9g (21.4g sugars) |
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