Summer Fruit Shortcakes

    45 min

    Instead of the normal strawberry shortcake, I like to make use of other summer fruits when available. Use your favourite selection of fruit.

    9 people made this

    Serves: 6 

    • 200g plain flour
    • 1 1/2 teaspoons caster sugar
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 60g cold butter, cut into small pieces
    • 120ml buttermilk
    • 60% semi-skimmed milk
    • For the topping
    • 300g fresh blueberries, rinsed and dried
    • 4 fresh apricots, pitted and sliced
    • 225g cherries, pitted and halved
    • 3 tablespoons icing sugar, divided
    • 175ml whipping cream

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
    2. Sift together the flour, sugar, baking powder, bicarbonate of soda and salt in a mixing bowl. Rub in the cold butter until the mixture resembles coarse crumbs. Make a well in the middle of the flour mixture; pour in the buttermilk and milk, and mix just until the dough gathers together. Do not overwork. Cover the bowl, and allow dough to rest 10 to 15 minutes. Roll or pat the dough into 6 rounds, each about 7cms in diameter. Place on prepared baking tray.
    3. Bake in preheated oven until puffed and golden, about 15 minutes. Place on a wire rack and cool to room temperature.
    4. Meanwhile, combine the blueberries, apricots and cherries in a bowl. Toss to blend and set aside.
    5. Beat the whipping cream in a mixing bowl until soft peaks form. Stir in 2 tablespoons icing sugar; continue beating until stiff peaks form. Split the shortcakes in half and place the bottom halves on 6 serving plates. Spoon whipped cream over each half, top with fruit, and place a shortcake top on each. Dust tops with remaining 1 tablespoon icing sugar.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    This review is for the shortcake only as I did not use the fruit suggested with this recipe. The shortcake comes together very quickly and easily. It bakes up great with a nice crispness to the outside of the dough. We felt it is wonderful the night it is baked, and ok the following night. We had a alot of strawberries to use, so I made a full recipe. I would make them again with the intentions of eating them all the night they are baked or down sizing the recipe for the number of shortcakes needed.  -  30 Mar 2011  (Review from Allrecipes US | Canada)


    This is a very nice recipe. One can not substitute vinegar and milk for buttermilk and expect the same results. To review the recipe one should make the recipe as it is written. With buttermilk, the batter is not runny at all.  -  30 Jul 2010  (Review from Allrecipes US | Canada)


    I made the shortcakes to serve with strawberries and Cool Whip and was disappointed in how the shortcakes came out. I modified the recipe slightly (1 1/2 tsp vinegar + 1% milk in lieu of buttermilk and a little bit of half-and-half plus some 1% milk in lieu of 2% milk) but I don't think the modifications were responsible for the problem. The recipe says to roll or pat the dough into rounds but mine was a very runny batter. I put globs of batter on a cookie sheet and baked it anyway. The baking time was correct but the shortcakes came out as flat disks. They tasted okay but didn't have the look I was going for.  -  05 May 2008  (Review from Allrecipes US | Canada)