Go Back
strawberry shortcakes on a serving plate.

Strawberry shortcake

Strawberry shortcakes are the perfect summer afternoon tea treat. A soft biscuity scone, filled with sweetened cream and strawberries, they're not only delicious but incredibly easy to make.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 10
Course: Afternoon tea
Cuisine: American, British
Calories: 376
Ingredients Equipment Method

Ingredients
  

For the shortcakes
  • 350 g (2 ¼ cup) Self raising flour*
  • 100 g (½ cup) butter
  • 60 g (¼ cup) caster sugar
  • ½ teaspoon vanilla extract
  • 100 ml (⅓ cup) milk
  • 1 tablespoon lemon juice
  • 1 egg
For the filling
  • 2 tablespoons icing sugar
  • 250 ml (1 ¼ cup) double/whipping cream
  • 250 g (1 ½ cup) strawberries
  • 2 tablespoon caster sugar
  • 2 1 tablespoon lemon juice

Equipment

  • Digital scales
  • Mixing bowl
  • Measuring cups
  • measuring spoons
  • Measuring jug
  • Wooden spoons
  • Strawberry huller
  • baking tray
  • Wire rack

Method
 

Preheat your oven to 220C / 200C Fan / 425F and line a large baking tray with baking or parchment paper.
    Rub the flour and butter together
    1. Measure out the flour, and add it to a large mixing bowl.
    2. Measure the butter, then cut it into small pieces, or you can use a grater and grate it into your bowl.
      Add the butter to the flour.
    3. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
    Add the sugar
    1. Measure the sugar out and add it to your mixing bowl. Mix it in with a spoon.
    Add the wet ingredients
    1. Measure out the milk.
      Add the lemon juice to your milk and mix it in. Set it aside while you add the egg.
      Crack the egg into a small bowl before giving it a little whisk and adding it to your mixing bowl.
    2. Start mixing the egg in, then add the milk/lemon mixture. Stir it all together with a butter knife until it clumps together. Then very gently bring it together with your hands until it forms a ball of dough. Don't over handle the dough – you want to touch it as little as possible.
    Chill the dough
    1. Wrap the dough in cling film / glad wrap and pop it in the fridge for 15 minutes or so.
    Make the shortcakes
    1. Tip the dough out on to a floured work surface and pat it down (don't use a rolling pin) until it is about 2cm (¾ inch) thick.
      Using a 7cm fluted cutter, cut out the shortcakes and put them on your prepared baking tray.
      Gather in the remaining dough and cut out some more until you've used it all up.
    Bake the shortcakes
    1. Bake the shortcakes in your preheated oven for 10-12 minutes. They're ready when they've risen a little and turned golden brown. They should sound hollow if you tap them underneath.
    2. Remove them from the oven and leave them on the baking tray to cool for a minute or two before putting them on a wire rack to cool completely.
    Make the filling
    1. Start by macerating the strawberries.
      Hull the strawberries and cut them into pieces. Depending on the size of the strawberries you can half them, or cut them into slices.
      Pop the strawberries into a small bowl and add the caster sugar and lemon juice. Stir it all in and set it aside while you prepare the cream.
    2. Add the cream and icing sugar to a mixing bowl or free-standing mixer. Using a hand held whisk or the whisk attachment of your mixer, whip the cream until it has thickened.
    Assemble the strawberry shortcakes
    1. Cut the cooled shortcakes in half and fill them with the cream and macerated strawberries. You can add a little cream and a few strawberries on top as well if you like.