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40Total Time
25Prep Time
15Bake Time

Strawberry Shortcakes

2 Reviews

About the bake

These delicious strawberry shortcakes are a bit like a buttery sponge with scone-like properties, filled with whipped cream and fresh strawberries, they are a great afternoon tea treat.

40Total Time
25Prep Time
15Bake Time


  1. Step 1:

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

  2. Step 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.

  3. Step 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.

  4. Step 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. Step 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.

  6. Step 6:

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

  7. Step 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.

  8. Step 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.


  • For the shortcake

    • 325g Allinson's Plain White Flour
    • 0.25 tsp Salt
    • 1 tbsp Baking powder
    • 125g Butter (unsalted) (cold, cubed)
    • 75g Billington's Unrefined Golden Caster Sugar
    • 1 Egg(s) (free range) (large, beaten)
    • 125ml Single cream
    • 1 Egg white(s) (free range) (large)
  • For the filling

    • 250g Strawberries (fresh)
    • 1 tbsp Billington's Unrefined Golden Caster Sugar
    • 250ml Double cream


  • Bowl
  • Whisk
  • 6cm pastry cutter
  • Baking tray
  • Cooling rack
  • Fork

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