Scandinavian Strawberry Cake from The Times Cookery Book by Katie Stewart
Roll the prepared pastry out to a circle about ¼ inch (½ cm) thick and 10 inches (26 cm) in diameter – use a saucepan lid as a cutting guide. Transfer the pastry base into a greased baking tray...
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Ingredients
- 3 tablespoons raspberry jam or redcurrant jelly
- juice of ½ lemon
- 1–1½ lb (450–700 g) strawberries
- ¼ pint (1½ dl) double cream
- ½ lb (225 g) rich shortcrust pastry
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