Strawberry Shortcake Recipe or strawberry shortcakes, the ultimate summer treat made from scratch with very little effort. With a golden crumbly texture, silky and luscious cream and fresh juicy strawberries, no other dessert goes so well with a nice cup of tea. A great afternoon tea party dessert.
If I have to think of a combination of ingredients to best describe summer, that would definitely be strawberries and cream. Sweet and juicy red strawberries with silky smooth cream, what a dream! Whether you enjoy them on their own, or in a cake roll, you are sure to be in for a treat.
And if you throw come delicious shortcakes in the mix, you have the dream team. Shortcakes are absolutely delicious. They do remind me of scones, which have a similar texture and taste. Or the American biscuits, with a nice crumbly texture, and golden touch.
These shortcake biscuits are super easy to make, and apart from the chilling time, they are ready and out of the oven in two shakes of a lamb's tail. The chilling time is quite important though, so do not skip it, as the dough will not spread badly in the oven otherwise. Let's see how to make them!
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Step-by-step photos and instructions
These gorgeous shortcakes are super easy to make. Although strawberries and cream are the best combo, any other berries could be used too.
- melt the butter, add the cream and give it a good mix
- while this is cooling, sift the flour in a bowl, add the baking powder and sugar, and mix to combine
- mix the wet ingredients with the dry ingredients, add the vanilla extract and knead gently into a dough
- cover with clingfilm and refrigerate for 30 minutes - warm dough will just spread in the oven, and the shortcakes will not have the right consistency
- roll the dough to 1 ½cm thickness, and cut 8-10 rounds depending on the size of your cookie cutter
- bake for 12-15 minutes at 200 degrees Celsius (390 Fahrenheit) until golden
- leave to cool completely before you halve and fill them with cream and freshly sliced strawberries
A great dessert for your Afternoon Tea Party
An afternoon tea is so quintessentially British. Dating back to the early 1800s, the afternoon tea has become a much enjoyed ritual, especially in summer time, when the (sometimes nice British) weather allows you to have a garden party.
I have this post about various recipes to enjoy at an afternoon party, and these shortcakes are one of the best treat to have. Although of course, you can enjoy them any other time of the year too, even just as a dessert for a special occasion, and the Wimbledon Championships is the perfect one here.
Expert tips
The shortcake biscuits can be chilled in the fridge and consumed cold, but I wouldn't advise to keep them in the for longer than a day, as the cream and strawberries will get all soggy.
Unless you keep the cream and strawberries refrigerated, and you fill the shortcakes just before serving.
The biscuits themselves can be stored in a air-tight container for a few days, although I doubt they will last for so long, they are so good! Do give them a try!
If you’ve liked my HOMEMADE STRAWBERRY SHORTCAKE RECIPE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Strawberry Shortcake Recipe
Ingredients
- 300 g strawberries
- 450 ml double cream
- 80 g unsalted butter, cubed
- 2 tablespoon milk
- 270 g plain flour
- 2 teaspoon baking powder
- 60 g caster sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit.
- In a pan, add 150 ml of the double cream and butter and mix gently until the butter melts. Remove from the heat and let it cool down, then add the vanilla extract.
- In a bowl, add the flour, baking powder, sugar, milk and the cream mixture and mix everything well to form a dough. It it sticks to your hands, add more flour.
- Roll the dough to a 1 ½ cm thickness, then use a cookie cutter to cut out 8 biscuits. Place on a baking tray that had been lined with baking paper and chill in the fridge for half an hour.
- Bake for 12 to 15 minutes until golden, then remove from the oven and let the shortcakes cool down.
- Use a sharp knife to halve the shortcakes, then beat the remaining cream until it forms stiff peaks.
- Spoon the cream onto half on the shortcakes, then add slices of strawberries and top wth the other half of the shortcakes.
Notes
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
Nutrition
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Kelsie | the itsy-bitsy kitchen says
WHOA! These shortcakes look divine! I'm definitely going to have to have a tea party so I have a good excuse to make them 🙂
Daniela Anderson says
Thank you! Nothing like a nice party on a summer day! 🙂
Kim | The Baking ChocolaTess says
Hands down, my mom's favorite dessert ever!! Perfect with the biscuits, strawberries and cream. You nailed it! <3
Daniela Anderson says
Thank you, Kim! ?
Kim | The Baking ChocolaTess says
This is my mom's all time favorite dessert ever! She loves the biscuits with the strawberries and cream. Looks so good!!