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Strawberry shortcakes

A quick and easy dessert made from shortcake biscuits topped with strawberries and cream


  • 175 g 6oz plain flour
  • ½ tsp baking powder
  • pinch of salt
  • 3 tbsps caster sugar
  • 75 g 3oz butter
  • 1 egg
  • 3 tbsp milk
  • 300 ml ½ pint double cream
  • 225 g 80z strawberries


  • Preheat the oven to 220C, Gas Mark 7
  • Sift the flour baking powder and salt into a bowl and add the sugar
  • Rub in 50g (2oz) of the butter
  • Beat the egg and milk together and add to the dry ingredients
  • Mix with a fork to form a dough.
  • Turn onto a floured surface and knead the dough until smooth.
  • Roll it out and cut 8 circular shapes using a 10cm cutter.
  • Place onto baking sheets covered with baking parchment and cook for 10 minutes, until golden
  • Leave to cool but after five minutes spread the bases with the remaining butter. It should melt.
  • Purée half the strawberries using a fork.
  • Whip the cream until stiff then add the strawberry purée and mix together.
  • Place the mixture on the top of four of the biscuits.
  • Cut the other biscuits into four wedges and arrange on the top of the filling.
  • Cut the remaining strawberries in half and fit them between the biscuits on the top
  • A blob of whipped cream can be added to the centre of the biscuits