Strawberry Shortcake *sort of

 Well I was inspired by strawberry shortcake. You see a very long time ago I had this wonderful dessert that I thought was strawberry shortcake. It was light and fluffy and creamy and wonderful. Kind of like a hybrid between a pavlova and a scone with strawberries in the middle. I've been on a hunt for the recipe ever since although with each year that passes I become more and more convinced that the amazing dessert doesn't exist and was merely a figment of my imagination.

Today I tried to make another variation. There's a shortbread base and a light cheesecake topping. I had a rather interesting day today. It involved me being asked the question 'are you Alberto's daughter?' (I rather appreciated that since I'm pretty much the pastiest person in the world and most definitely not Italian) and spending three and a half hours in Martinborough Cafes. Lucky for me today was the day that my recent hermit status ended. You see unfortunately I've been working in a shed alone lately. Or I'll be hanging out with my Granny or my parents. So I guess I'm not entirely a hermit. But it's different from hanging out with people who are your own age. Lucky for me Martinborough has become very chic of late so a friend came to visit with her family in tow.

We then spent a wonderful afternoon in Martinborough (which then led to a baking adventure as well... see below) and I became blissfully aware of how much I've turned into a country hick. It's great to hear tales from the big city. Oh goodness I think I'm turning into my Granny too. Just too much time me and her. I'm spiralling now so just read the recipe... and comment on how amazing it is. Oh and I should probably give my friend some credit too for helping me make it!

Shortbread Base

250 g. plain flour
75 g. caster sugar
175 g. unsalted butter softened at room temperature

Topping

250g whole fresh strawberries (quartered without stems)

250g Full Fat Cream Cheese

½ cup of Caster Sugar (at room temperature)

Dash of Vanilla Essence

½ c of cream

1 egg

100mL Lemon Juice

2 tbsp regular sugar

*Line a typical slice tin with non stick paper

*Preheat the oven to 170 C

*Put the flour and sugar into a bowl and rub in 175 g. of butter, clumping the dough together to make a ball.

*Press this sandy shortbread mixture into the tin and smooth it down with the back of a spoon.

*Prick with a fork and cook for five minutes, then lower the oven to 150 C and cook for a further 30-40 minutes on fan bake until pale golden and no longer doughy.

*While the shortbread is cooling prepare the topping.

*Beat the cream cheese until smooth.

*Beat in the caster sugar and vanilla essence.

*Mix in the egg until well combined.

*Beat in the cream until the mixture is light and creamy.

*Add the lemon juice. Feel free to add more or less depending on the desired tang.

*Pour and spread the topping over the cooled shortbread base.

*Press the pre cut strawberries into the cheesecake topping.

*Sprinkle 2 tablespoons of regular sugar over the topping and the strawberries.

*Cook for 5 minutes at 180 C then lower to 140 C for a further 40 minutes.

*Leave to cool before cutting.

Oh and I hope you all make and eat this delicious treat so you can gain some summer weight like me! I like to say that seasonal foods don't count...

Song Addiction of the Day

Little Secrets - Passion Pit. Another friend of mine introduced this song to me a little while back. It's really familiar to me. And for some reason it makes me think of a feel good ending to a movie but I can't think of where it was featured... 

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