Mum's Strawberry Shortcake

I can still remember my mum making this up whenever she wanted to treat dad to a special dessert, which in our house we always called pudding. You can buy shortcrust pastry shells from the freezer section in your supermarket but if you take the time to make this recipe you will be so glad you did as it is just so much better than any frozen ones. You will never find any from a supermarket that tastes as good as this one does and fresh is always so much nicer.

PREPARATION:

2 eggs
60 grams arrowroot
2 grams SR flour
125 grams butter
125 grams sugar
1/2 cup milk
1/2 small lemon - finely grated
few drops vanilla essence

Cream butter and sugar together. Break in the eggs, one at a time and beat for 5 minutes. Sift flour, arrowroot and baking powder together and mix into the bowl. Add lemon rind, vanilla essence and the milk as needed, a little at a time. Pour mixture into a flan tin and bake in moderate oven for approx 30 minutes. Turn out on clean surface an when cooled fill with strawberries which have been set in a strawberry jelly (jello) and when set, decorate with fresh cream. You can add a teaspoon of icing sugar to the cream if you desire just to give it a slightly sweet taste.
1/2 teaspoon baking powder