Strawberry Shortcake

Juicy spring strawberries, softly whipped cream and golden shortcake come together in a cheerful cottage bake made for sharing around the table.

SERVES 8 | PREP 25 MINUTES | BAKE 15–18 MINUTES

Ingredients:

Shortcake

• 300 g plain flour

• 3 teaspoons baking powder

• Pinch of salt

• 75 g cold butter, cubed

• 50 g caster sugar

• 1 large egg

• 125 ml milk

• 1 teaspoon vanilla extract

Strawberry Filling

• 400 g fresh strawberries

• 2 tablespoons caster sugar

• 300 ml cream

• 1 tablespoon icing sugar

• Extra strawberries to decorate

• Icing sugar for dusting

Method:

1. Preheat the oven to 200°C conventional or 180°C fan bake. Line two baking trays with baking paper.

2. Sift the flour, baking powder and salt into a bowl. Rub in the cold butter until the mixture resembles fine crumbs.

3. Stir in the caster sugar. Whisk the egg, milk and vanilla together, then add them to the bowl and mix gently to form a soft dough.

4. Divide the dough in half. Pat each piece into a neat 20 cm round on one of the prepared trays.

5. Bake for 15–18 minutes, until risen and lightly golden. Transfer the shortcakes to a rack and leave them to cool completely.

6. Hull and slice the strawberries. Toss them with the two tablespoons of caster sugar and leave for 10 minutes until juicy.

7. Whip the cream with the icing sugar until soft peaks form. Place one shortcake round on a serving plate.

8. Spoon over the whipped cream and strawberries. Add the second shortcake round, decorate with extra berries and dust with icing sugar.

A Little Cottage Note

Assemble shortly before serving so the shortcake stays lovely and light beneath the juicy berries.

Free Recipe Card Download Below