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Strawberry cheesecake
The crisp textured shortcake mixture is excellent with most fruits.
What you need
- For the filling
- 550 g strawberries
- 50-75 g caster sugar
- 45 ml water
- For the shortcake
- 100 g butter
- 100 g caster sugar
- 1 pinch ground ginger
- 225 g self-raising flour
- 1 large egg, beaten
- 50 ml milk - use enough for a soft rolling consistency
- For the topping
- 3-6 tsp sifted icing sugar
Method
Preheat oven to 190°C. Lightly grease and flour two 20 cm sandwich tins.
Heat sugar and water in a pan. Add strawberries and simmer for 5 min or until soft. Leave to cool.
Cream the butter or margarine with the sugar and ground ginger until soft and light. Add the flour. Mix well. Blend in the egg and enough milk to make a soft rolling consistency.
Divide the dough into two equal-sized portions. Roll or press out to fit inside the sandwich tins.
Bake for 20-25 min, until a golden colour and a firm texture. Turn out onto a wire cooling tray.
Drain the fruit. Sandwich the shortcake layers with half the strawberries. Top with the remaining strawberries and a thick dusting of icing sugar. Serve warm or cold.
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Preparation 25 minutes Cook 20 minutes Total 45 minutes -
Energy 420 kcal/serving Fat 7.63 g/serving Carbohydrates 376.31 g/serving Glycaemic Index 64 Glycaemic Load 40.47 
Serving suggestion
Cook's tip
If you don't have any self-raising flour, sift plain flour with 2 teaspoons of baking powder.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1757 | 800 | 10475 | 8350 |
| Energy (kcal) | 420 | 191 | 2500 | 2000 |
| Protein (g) | 5.98 | 2.72 | ||
| Carbohydrate (g) | 62.8 | 28.6 | 345 | 275 |
| Fat (g) | 16.7 | 7.63 | 95 | 70 |
| Fat (saturated) (g) | 9.74 | 4.44 | ||
| Fibre (g) | 3.13 | 1.43 | ||
| Sodium (mg) | 646 | 294 | ||
| Salt (equivalent) (g) | 1.62 | 0.74 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 164 | 75.0 | 800 |
| Vitamin B-12 (µg) | 0.15 | 0.07 | 1 |
| Vitamin B-6 (mg) | 0.09 | 0.04 | 2 |
| Vitamin C (mg) | 52.1 | 23.7 | 60 |
| Vitamin D (µg) | 20.4 | 9.29 | 266 |
| Vitamin E (mg) | 0.54 | 0.25 | 10 |
| Zinc (mg) | 0.52 | 0.24 | 15 |
| Calcium (mg) | 161 | 73.6 | 800 |
| Folate (mcg) | 79.6 | 36.2 | 200 |
| Iron (mg) | 2.30 | 1.05 | 14 |
| Magnesium (mg) | 19.1 | 8.69 | 300 |
| Niacin (mg) | 2.42 | 1.10 | 18 |
| Pantothenic acid (mg) | 0.65 | 0.29 | 6 |
| Riboflavin (mg) | 0.29 | 0.13 | 1.6 |
| Phosphorous (mg) | 272 | 123 | 800 |
| Thiamin (mg) | 0.28 | 0.13 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Citrus free
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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