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Strawberry Shortcakes


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  • 9 oz (250g) strawberries
  • 2 tbsp confectioners' sugar
  • 2 1/4 cups, self rising flour, sifted, plus extra for dusting
  • 1 tsp baking powder
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 2 tbsp granulated sugar
  • 7 tbsp butter, cut into cubes
  • 1 egg, beaten, plus extra for glazing
  • 1/2 cup whole milk
  • 2/3 cup heavy cream


Preparation time 15mins
Cooking time 32mins


Step 1

Preheat the oven to 375 degrees.
Prepare the strawberries by slicing them 1/4 in thick and tossing them in 1 tbsp of the confectioners' sugar. Let them macerate at room temperature.

Rub the flour, baking powder, granulated sugar, and butter together until the mixture resembles fine bread crumbs.

Beat the egg and milk together. Make a well in the center of the flour mixture and pour the liquid into the center. Slowly incorporate the flour to make a soft dough, using a fork first and then your fingertips, but do not over-mix, or the mixture will become tough.

Turn the dough onto a floured work surface and kneed it just long enough to bring it together. Pat it into a 1 in thick piece and cut out 4 rounds with an 3 in cookie cutter.

Place the shortcakes onto a baking sheet lined with parchment paper, and brush them with a little beaten egg. Bake them in the center of the hot oven for 15-17 minutes until well-risen and golden brown.

Remove from the oven and cool on a wire rack. Meanwhile, whisk the cream until billowing.

To serve the shortcakes, split them in half. Fill each with the cream, dividing it evenly, then top with some sliced strawberries, including some juice. Put the tops on and dust with the remaining 1 tbsp of confectioners' sugar to serve.


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