- Portion size 12 servings
- 2 tablespoons red currant jelly
- 1 cup butter softened
- 1 cup granulated sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tablespoon grated lemon rind
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon unflavoured gelatin
- 1/4 cup water
- 3 cups whipping cream
- 1/4 cup granulated sugar
- 7 cups strawberries sliced
In large bowl, beat butter with granulated sugar until well combined; beat in eggs 1 at a time, beating until fluffy. Stir together flour, lemon rind, baking powder and salt ; gradually beat into butter mixture.
Line 2 baking sheets with parchment paper; using 9-inch (23 cm) round cake pan as guide, draw 1 circle on each paper. Spoon one-quarter of the batter onto each circle; spread evenly almost to edge.
Bake, 1 sheet at a time, in centre of 350°F (180°C) oven for about 12 minutes or until cookie layer is golden around edge and firm to the touch. Transfer to rack; let cool. Repeat with remaining batter. (Make-ahead: Wrap in plastic wrap and set aside for up to 1 day or freeze in airtight container for up to 2 weeks.)
In small saucepan, sprinkle gelatin over water; let stand for 5 minutes. Heat over medium-low heat until dissolved; let cool slightly. In bowl, whip cream with sugar until soft peaks form. Beating constantly, pour in gelatin mixture in thin steady stream until stiff peaks form.
Place 1 cookie layer on flat serving platter; spread heaping 1 cup (250 mL) of the whipped cream mixture over cookie. Using 2 cups (500 mL) of the strawberries, arrange some with tips pointing out around edge and remainder over cream. Repeat layers twice. Top with remaining cookie and whipped cream mixture. Arrange remaining 1 cup (250 mL) strawberries over top. Cover and refrigerate for at least 4 hours or until cake is softened. (Make-ahead: Refrigerate for up to 24 hours.)
In microwaveable bowl or saucepan, melt jelly; brush over berries.