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These shortcakes are so easy, yet make an impressive and delicious dessert! We have used raspberries, but strawberries or blueberries would be equally lovely.
The quantities for the shortcake recipe are standard, enjoy any extras with a cup of tea!
Cream the butter and sugar until light and fluffy (use an electric whisk for ease).
Gradually stir in the flour, cardamom and semolina using a fork and draw the mixture together.
Roll out on a floured surface to about 1/2 to 3/4 centimetre depth.
Cut out 6 rounds of each size cutter from a set of three cookie cutters.
Transfer to a greased baking tray using a palette knife.
Bake at 170C for 15 to 20 minutes until a pale golden colour.
Cool on a rack.
Place the largest sized shortcake on a plate, pipe or spoon whipped cream onto it and top with raspberries and a small dollop of cream to secure the medium sized shortcake on top.
Repeat another layer of cream and raspberries and finish with the third smallest shortcake, topped with whirl of cream and a raspberry.
Drizzle pureed raspberries around the shortcake stack (optional).