Strawberry and cream shortcakes recipe

  • Serves 6
  • 20 mins to prepare and 10 mins to cook, plus 15 mins chilling time
  • 458 calories / serving
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Strawberries and cream sandwiched between sugary sweet shortbread biscuits, a flavour combination that never fails to please.

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Using an electric whisk, beat the butter and sugar until smooth. Work in the flour to make a dry dough (adding a splash of milk, if needed). Shape into a flat disc, wrap in clingfilm; chill for 20 minutes.
  2. Meanwhile, put the strawberries in a pan with the maple syrup and 4 tbsp water. Bring to the boil, then simmer for 2 minutes. Remove the fruit and set aside. Increase the heat for 2-3 minutes, until the liquid has reduced by two-thirds. Leave to cool.
  3. On a lightly floured surface, roll out the dough to 5mm (1/4in) thick. Using a 7cm (3in) cutter, stamp out 12 rounds, re-rolling the scraps as needed. Cook, on a lined baking tray, for 10-12 minutes, until golden. Leave to cool on the tray for a few minutes, before transferring to a wire rack.
  4. Mix the vanilla seeds with 1 tbsp sugar and scatter over the warm biscuits; leave to cool completely.
  5. Meanwhile, in a bowl, whip the cream and yogurt to soft peaks. Arrange 6 biscuits on a plate and top each with a spoonful of the cream, some strawberries and a drizzle of the syrup. Balance the remaining 6 biscuits on top.

See more Seasonal recipes 

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

  • Ingredients

  • 100g (3 1/2oz) unsalted butter, softened
  • 40g (1 1/2oz) sugar, plus 1 tbsp extra
  • 150g (5oz) plain four, plus extra for dusting
  • 300g (10oz) strawberries, hulled and halved
  • 6 tbsp maple syrup
  • 1/2 vanilla pod, seeds scraped out
  • 175ml double cream
  • 4 tbsp Greek yogurt
  • Energy 1905kj 458kcal 23%
  • Fat 31g 44%
  • Saturates 19g 93%
  • Sugars 23g 26%
  • Salt 0g 1%

of the reference intake
Carbohydrate 43.3g Protein 3.8g Fibre 2.9g


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