Best strawberry shortcake

    1 hour 30 min

    This shortcake recipe is a little like stuffing a plain scone with strawberries. Handle the dough as little as possible to ensure a light shortcake. Add a dollop of lightly whipped cream for the ultimate indulgence.

    398 people made this

    Serves: 12 

    • 375g plain flour
    • 4 tablespoons caster sugar
    • 4 teaspoons baking powder
    • 3/4 teaspoon cream of tartar
    • 225g butter
    • 150ml double cream
    • 1 egg, beaten
    • 500g fresh strawberries, hulled and sliced
    • 3 tablespoons caster sugar

    Prep:25min  ›  Cook:20min  ›  Extra time:45min  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a large bowl, mix flour, 4 tablespoons sugar, baking powder and cream of tartar. Cut in butter with pastry with two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a 1.25cm thick sheet. Cut into squares. Place on baking trays.
    3. Bake in preheated oven 20 minutes or until golden. Sprinkle 3 tablespoons sugar over sliced berries.
    4. Let shortcakes cool before splitting and filling with sugared berries.

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    Reviews & ratings
    Average global rating:

    Reviews in English (307)


    We loved this light scone-like cake, which isn't too sweet, and perfect as written with lots of juicy red strawberries! The cake soaks up the juice from the berries, and it's absolutely divine.  -  25 May 2011


    I was going to make my shortcake out of Bisquick but decided at the last minute to make these. They are the best I've ever had! I heeded the advice of others and omitted the cream of tartar. I cut back baking powder to only 3 tsp. thought 4 tsp. was too much. I gently pulled mixture together after cutting in butter, with my hands in mixing bowl and instead of rolling and cutting, I formed into 12 gently formed balls. Flattened top just slightly and sprinkled with coarse sugar carefully cuz it tends to want to roll of the top. Just lightly pat into top so it stays put. They were great! Taste a little bit like shortbread. Very tender. I always use more sugar in my strawberries to create more of a juice. For the viewer that was wondering why theirs came out flat, check the expiration date on your baking powder, it is usually found on the bottom of the can. It doesn't stay fresh that long, so that might have been the problem. Hope this helps. Thanks Sara, this was delish!  -  05 Jun 2003  (Review from Allrecipes US | Canada)


    I WANTED TO MAKE A TRADITIONAL STACKED STRAWBERRY SHORTCAKE FOR A CROWD! I searched for a nice cream biscuit recipe, and this was the one I used. I was able to successfully double the biscuit recipe and bake in a 9-x-13 pan. I kneaded the dough right in the bowl and then pressed into the 9-x-13 pan. I forked the raw dough in the pan before baking. It took my oven about 35- to 40-minutes to be done. I cooled it about 10 minutes in the pan and then turned out on a rack to cool. I sliced the biscuit in half horizontally using a serrated knice and flipped it over on a serving platter using a thin cookie sheet like a giant spatula. I then slathered the warm biscuit with butter and then layered the fresh strawberries with their juice that I had sliced up the night before with a little sugar and lemon juice on top followed by fresh whipped cream, the next buttered biscuit and then another layer of strawberries and cream. Let it sit overnight in the frig, and it was delicious. Presented the large cake for the crowd, and they loved it. It sliced nicely into tall squares--some fell over, but it tasted incredible. Thanks.  -  27 Jun 2005  (Review from Allrecipes US | Canada)