Ingredients
- 2 cooked discs shortbread to fit into the tin or ring
- 1 Carnation Condensed Milk
- 500 g Mascarpone cheese
- juice and zest of 3 large lemons
- 450 g fresh strawberries, washed and hulled
- 2 tbsp strawberry jam
Instructions
- Grease and baseline a 20cm tin or deep flan ring.
- Place 1 sheet of shortbread into the bottom.
- Beat together the condensed milk and mascarpone cheese until completely smooth.
- Cut enough strawberries in half to arrange, cut side out and place against the ring or tin.
- Chop the rest and add to the mascarpone and milk mix.
- Add the lemon juice and combine thoroughly.
- Spoon into the ring and cover the strawberries. Spread out nice and smoothly.
- Chill for 4 hours, minimum.
- Once chilled, place the other shortbread disc on top and press down lightly.
- Lift out carefully and dust heavily with icing sugar.
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Nutrition Facts
Summer Strawberry Shortcake
Amount per Serving
Calories
641
% Daily Value*
Fat
37
g
57
%
Saturated Fat
20
g
125
%
Cholesterol
70
mg
23
%
Sodium
300
mg
13
%
Potassium
157
mg
4
%
Carbohydrates
65
g
22
%
Fiber
2
g
8
%
Sugar
42
g
47
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
