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Angel Delight strawberry shortcake

Angel Delight

Angel Delight Strawberry Shortcake

We made it in a 33cm x 22cm baking tin. You can make a sponge or use 400g McDougalls Sponge Mix and follow on-pack instructions

Serves 20
10 mins prep time
25 mins cook time
Vegetarian

Ingredients

Ingredients for the cake layer
200g softened butter
200g caster sugar
4 eggs
200g self-rising flour
1 tsp baking powder
2 tbsp milk
Other ingredients
80g McDougalls No Added Sugar Strawberry Jelly
500ml boiling water
150g NAS Angel Delight Strawberry Whip
500ml water

Allergens

Please check the ingredients declaration on the products you use making this recipe.
Milk
Egg
Cereals containing gluten

Method

Step One

Heat oven to 170°C, 350°F, gas mark 4. Line a 33cm x 22cm baking tin with baking parchment. 

Step Two

Cream butter and sugar until pale. 

Step Three

Beat in eggs one at a time. 

Step Four

Fold in flour, baking powder and milk. Mix until it’s all incorporated and you have a smooth cake batter. 

Step Five

Place into the tin, spreading evenly so you get an even rise. 

Step Six

Bake for 25 minutes; it should spring back when you touch the centre. 

Step Seven

Allow the cake to cool fully, then slice horizontally. 

Step Eight

Mix the McDougalls NAS Strawberry Jelly into boiling water, then divide between two clean 33cm x 22cm tins (same size as the sponge). 

Step Nine

To make the NAS Angel Delight Strawberry Whip, pour 500ml water into a large mixing bowl. Add 150g NAS Angel Delight Strawberry Whip and whisk for 30 seconds on low speed. 

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