Strawberry Shortcake
Author: zKAFijZ-fZQ
This Strawberry Shortcake recipe is a classic dessert of strawberries, cream and shortcake. A truly summer dessert!
  • 250 g (8 oz) self-raising flour
  • 75 g (3 oz) unsalted butter
  • 4 tbsp milk
  • 3 tbsp caster (superfine) sugar
  • 1 tsp baking powder
  • 1 egg, beaten
  • ½ tsp vanilla flavouring
  • Icing (confectioner's) sugar for dusting
For the filling
  • 350 g (12 oz) fresh strawberries
  • 284 ml (10 fl oz) whipping cream
  1. Sift the flour and baking powder into a bowl. Add the butter and rub together until you achieve the texture of fine breadcrumbs.
  2. Add in the sugar and mix well.
  3. Make a well in the centre of the mixture and add the egg, milk and vanilla flavouring. Mix to make a soft dough.
  4. Place the dough on a floured surface and press/roll out to 8" (20cm) in diameter. Transfer to a lightly greased baking sheet and bake at 200°C for 10-15 minutes until firm and golden. Transfer to a wire rack to cool.
  5. Whip the cream and hull the strawberries (remove the leaves and a small cone from the top of the strawberry), then slice the strawberries.
  6. Once the shortcake has cooled slice it in half with a very sharp bread knife. Take the top half and carefully cut it into 12 equal segments.
  7. Spread a layer of cream on the bottom half of the shortcake and place a leyer of sliced strawberries on top.
  8. Spread another layer of cream and add another layer of strawberries. Keep 12 pieces of strawberry back for decorating the top of the cake.
  9. Spread the remaining cream onto the filling. Carefully place the shortcake segments on top of the cake.
  10. Dust with icing sugar and place a slice of strawberry on each segment. Dust lightly once more with icing sugar and serve.
Calories: 187 Fat: 9.6 Sugar: 4.9 Fiber: 1.2 Protein: 3.3 Cholesterol: 40.9
Titli's Tips
If your dough is a bit sticky simply add a tabsp of flour into the mixture and it should come together very well.

You can hide any small holes in the top of your finished shortcake with a sprig of mint.
Recipe by Titli's Busy Kitchen at