Luscious Strawberry Shortcake

    50 min

    This is a great cake to make when strawberries are in-season. It consists of two scone-like layers, topped with fresh strawberries and whipped cream. It's great for birthdays and everyday enjoyment.

    501 people made this

    Makes: 1 20cm round cake

    • 1kg fresh strawberries, hulled and sliced
    • 100g caster sugar
    • 280g plain flour
    • 4 teaspoons baking powder
    • 2 tablespoons caster sugar
    • 1/4 teaspoon salt
    • 70g margarine
    • 1 egg
    • 150ml milk
    • 475ml double cream, whipped

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Toss strawberries with 100g caster sugar. Set aside.
    2. Preheat oven to 220 C / Gas 7. Grease and flour one 20cm round cake tin.
    3. In a medium bowl, combine flour, baking powder, 2 tablespoons caster sugar and salt. Rub the margarine into the mixture until it resembles coarse crumbs. Make a well in the centre and add the beaten egg and milk. Stir until just combined.
    4. Spread the batter into the prepared tin. Bake at 220 C / Gas 7 for 15 to 20 minutes or until golden brown. Let cool partially in tin on wire rack.
    5. Slice partially cooled cake in half horizontally, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with whipped cream.

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    Reviews in English (386)


    Made this for a friend on her birthday! Thanks for the simple but lovely recipe <3  -  19 Jan 2017


    For those of you who are having a problem with the baking powder taste it is probably because you are using baking powders that contain aluminum. Baking powders that don't contain aluminum sulfate in the ingredient list usually don't have that after taste. Rumford is the only major brand that I know of that doesn't contain aluminum.  -  26 Apr 2004  (Review from Allrecipes US | Canada)


    I also changed the recipe as others - reduced the baking powder to 2 tsps.- changed the shortening to butter and increased it to 1/2 cup - increased the sugar to 1/4 cup and added 1 tsp. vanilla extract. I also used half&half milk for a richer taste. This recipe is the old-fashioned version of short cake. It has a taste very much like scones. I hope these suggestions help others - put all your dry ingredients in a bowl and use a whisk to blend the ingredients. Have your butter at room temperature. I used a wired pastry blender to mix - the texture will be "fine" & feathery - not coarse. Make a well and add your wet ingredients and combine just until they come together. As with any biscuit recipe you don't want to over work it or your dough gets tough. I "floured" my hands with confectioner sugar and separated my dough into 8 equal mounds -then rolled each mound in the powdered sugar and fashioned into a biscuit. I allowed an inch around each biscuit as they will get larger as they bake. This recipe will make 8 "catshead" (large) biscuits. For the BEST whip cream - use heavy (or whipping) cream - to 2 cups heavy cream add 1 tsp. vanilla ext. and during the whipping add 1/2 cup powdered sugar. I made 55 shortcakes for a ladies lunch - Big Success!  -  20 Apr 2008  (Review from Allrecipes US | Canada)