Strawberry cream shortcake
- Heat oven to 180 degC. Grease a 20cm springform cake tin and line the base with nonstick baking paper. Place flours, icing sugar, vanilla and butter in the bowl of a food processor.
- Process just until the mixture comes together. Turn out onto a lightly floured work surface and lightly knead, then press mixture into the base of the cake tin.
- Brush the surface of the mixture lightly with cold water and sprinkle with raw sugar. Score eight wedges in the surface. Bake for 25 minutes or until light golden brown.
- Remove to cool in the tin for 10 minutes. Serve topped with whipped cream and strawberries.