73
Difficulty
Beginner
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6
Sweet, light, and irresistibly summery, this Strawberry Shortcake recipe is a perfect way to make the most of fresh, juicy berries. With buttery homemade shortcakes, clouds of whipped cream, and a tumble of macerated strawberries, it’s a dessert that feels both rustic and elegant, ideal for sunny afternoons or a special treat after dinner.
500 g fresh strawberries, hulled and sliced
3 tbsp caster sugar
1 tbsp lemon juice (optional, enhances flavour)
250 g plain flour
2 tbsp baking powder
50 g caster sugar
1⁄2 tbsp salt
150 ml whole milk (or double cream for a richer biscuit)
110 g cold unsalted butter, cubed
1 tbsp vanilla extract
250 ml double cream, chilled
2 tbsp icing sugar
1 tbsp vanilla extract
- In a bowl, mix sliced strawberries with sugar and lemon juice.
- Stir gently, cover, and let sit for at least 20 minutes so the juices release.
- Preheat oven to 200°C (180°C fan) / 400°F / Gas 6.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Add cold butter cubes. Using fingertips (or a pastry cutter), rub the butter into the flour until the mixture looks like coarse crumbs.
- Stir in milk and vanilla until just combined—don’t overmix.
- Turn dough onto a lightly floured surface, gently pat into a 2cm thick round.
- Cut into 6 rounds with a biscuit cutter (or slice into squares for rustic style).
- Place on a baking tray lined with parchment. Bake for 12–15 minutes, until golden.
- In a chilled bowl, whip double cream, icing sugar, and vanilla until soft peaks form.
- Slice warm shortcakes in half horizontally.
- Spoon macerated strawberries and their juices onto the bottom half.
- Add a generous dollop of whipped cream.
- Top with the other half of the shortcake and a few more strawberries.
For an extra indulgent twist, drizzle with melted white chocolate or add a layer of strawberry jam before the cream.
