Cherry Shortcake Recipe

Ingredients

Serve 8

• 1 2/3 cups/250 g all purpose/plain flour

• 2 tsp baking powder

• 1/8 tsp salt

• 2/3 cup/150 g butter, softened

• 3/4 cup/150 g granulated sugar

• 4 large eggs

• 6 tbsp milk

• 1 tsp vanilla extract

• 3/4 cup/150 g cherry preserves:

• 2 tbsp confectioners'/icing sugar

• about 20 fresh or canned cherries, pitted and halved, to decorate

Method:

1. Preheat the oven to 325°F/170°C/gas 3. Butter a 9 1/2-inch (24-cm) baking pan.

2. Sift the flour, baking powder, and salt into a medium bowl.

3. Beat the butter and sugar in a large bowl until creamy. Add the eggs and milk, beating until just blended.

4. Mix in the dry ingredients and vanilla extract. Pour the batter into the prepared pan.

5. Bake for 30-35 minutes, or until golden and springy to the touch. Cool in the pan for 5 minutes. Turn out onto a rack and let cool completely.

6. Slice it in half horizontally and spread one half with the preserves.

7. Sandwich the cake together and place on a serving plate. Dust with the confectioners' sugar and decorate with the cherries just before serving.