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Two strawberry shortcakes filled with strawberries and cream.

Strawberry shortcakes

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1.866 stars based on 30 ratings

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.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the shortcake

  • 325g 11½ oz Plain white flour (we use Allinson) Plain white flour
  • ¼tsp .25tsp Salt
  • 1tbsp 1tbsp Baking powder
  • 125g 4½ oz Butter (unsalted) cold, cubed
  • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1 1 Egg(s) (free range) large, beaten
  • 125ml 4¼ fl oz Single cream
  • 1 1 Egg white(s) (free range) large

For the filling

  • 250g 8⅞ oz Strawberries fresh
  • 1tbsp 1tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 250ml 8½ fl oz Double cream

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

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

  2. Classic mode 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.

    Ingredients for this step

    • 325g 11½ oz Plain white flour (we use Allinson) Plain white flour
    • ¼tsp .25tsp Salt
    • 1tbsp 1tbsp Baking powder
    • 50g 1⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 125g 4½ oz Butter (unsalted) cold, cubed
  3. Classic mode 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.

    Ingredients for this step

    • 1 1 Egg(s) (free range) large, beaten
    • 125ml 4¼ fl oz Single cream
  4. Classic mode 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. Classic mode 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.

    Ingredients for this step

  6. Classic mode Step 6

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

  7. Classic mode 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.

    Ingredients for this step

    • 250g 8⅞ oz Strawberries fresh
    • 1tbsp 1tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 250ml 8½ fl oz Double cream
  8. Classic mode 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.