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30g butter or margarine

75g castor sugar

150g self-raising flour

75g plain flour

1 egg

tsp vanilla essence

cup (60ml) buttermilk

Cooking Oil Spray

250g strawberries, halved

250g rasberries

250g blueberries


80ml water

75g castor sugar

130g raspberries


400g low-fat ricotta cheese

400g low-fat ricotta cheese

40g icing sugar mixture

tsp vanilla essence

tsp ground nutmeg


In a food processor, process together butter, sugar, flours, egg, essence and buttermilk until just combined. Using floured hands, press mixture into base and sides of a 25cm flat tim, which has been coated, with cooking oil spray. Bake in a moderate oven for about 30 monutes.


Combine water and sugar in a small pan, boil uncovered for 5 minutes, add raspberries, boil 2 minutes, push mixture through fine sieve. Remove shortcake from oven and stand for 10 minutes before turning onto wire rack. Brush shortcake with hot syfup; cool.


Push cheese through fine sieve, stir in sifted icing sugar, essence and nutmeg.

Spread filling over shortcake and top with berries.

Serves 8

Last modified on Tuesday, 11 October 2011 14:48

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