Strawberry shortcake

  • Preparation Time40 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyMedium
700g strawberries, stemmed and quartered
3 tbsp sugar
Whipped cream, recipe follows

For the shortbread

300g plain flour
2 tsp baking powder
1/4 tsp bicarbonate of soda
2 tbsp sugar
3/4 tsp salt
360ml double cream

For the whipped cream

360ml double cream, chilled
5 tbsp sugar
1 1/2 tsp vanilla essence
1 tsp freshly grated lemon zest
1) Mix the strawberries with 3 tbsp sugar and refrigerate while the juices develop, at least 30 minutes.

2) Preheat the oven to 200C/Gas 6.

3) Sift together the flour, baking powder, bicarbonate of soda, remaining 2 tbsp sugar and salt in a medium bowl. Add the double cream and mix until just combined. Place the mixture in an ungreased 20cm square pan and bake until golden, 18 to 20 minutes.

4) Remove the shortcake from the pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

5) Make the whipped cream: using a mixer or electric beaters, beat the cream, sugar, vanilla and lemon zest in a medium bowl until soft peaks form, about 1 1/2 to 2 minutes. Set aside.

6) Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

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