Strawberry shortcakes - recipe

Strawberry shortcakes

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  • Serves

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For the shortcake

For the filling

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  1. 1

    Preheat the oven to 220°C, (fan 200°C, gas mark 7).   

  2. 2

    Place the flour, salt, baking powder and 50g of the sugar into a bowl, add the cubed butter and rub together using your fingers until you get a breadcrumb like texture.

    For this step you'll need:

    • 325g Plain white flour
    • ¼tsp Salt
    • 1 tbsp Baking powder
    • 50g Unrefined golden caster sugar
    • 125g Butter (unsalted) cold, cubed
  3. 3

    Whisk together the whole egg and the cream and add to the flour mixture a little at a time mixing with a fork until the dough comes together. You might not need all the egg mixture.

    For this step you'll need:

    • 1 Egg(s) (free range) large, beaten
    • 125ml Single cream
  4. 4

    Turn the dough out onto a lightly floured surface and gently roll out to a thickness of 2-3cm. Cut out discs using a 6-7cm cutter, re-working the dough to get as many discs as possible.

  5. 5

    Place the discs onto a baking tray and brush the tops with the lightly whisked egg white then sprinkle with the reminder of the caster sugar.

    For this step you'll need:

    • 1 Egg white(s) (free range) large
    • 25g Unrefined golden caster sugar
  6. 6

    Bake in the oven for 10-15 minutes until golden brown, then place on a wire rack to cool slightly.

  7. 7

    To serve take half of the strawberries and crush them with the sugar using a fork, then slice the remaining strawberries and whip the cream.

    For this step you'll need:

    • 250g Strawberries fresh
    • 1 tbsp Unrefined golden caster sugar
    • 250ml Double cream
  8. 8

    Whilst still warm split the shortcakes in half and spoon on some of the crushed strawberries and sliced strawberries. Place the other halves on top and finish with a dollop of whipped cream.

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