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Strawberry shortcake Recipe

Home made shortcake biscuits with whipped cream and fresh strawberries

  • Preparation
    20hrs
  • Cooking time
    15mins
  • Rest time
    15mins
Rate this recipe
(1 vote) 5/5
Ingredients
Pour people
  • For the biscuit(s)
  • Plain flour : 240 g
  • Unsalted butter : 160 g
  • Caster sugar : 120 g
  • For the cream
  • Double cream : 300 ml
  • Icing sugar : 15 g
  • For the fruit
  • Strawberries : 300 g
  • Caster sugar : 30 g
Method
  • 1. FOR THE BISCUITS

    In a bowl, rub together the flour, butter and sugar with your fingers until the mixture resembles fine breadcrumbs. Line a baking sheet with parchment paper or a silicone mat. Place a moulding ring on it and press in some of the biscuit mixture to about 0.5cm deep. Carefully remove the ring and repeat for the rest of the biscuits. Bake in a 160c oven for 10-12 minutes, until golden around the edges and only vey lightly coloured on top. Leave to cool before carefully removing from the tray.

  • 2. FOR THE CREAM

    Whisk the cream with the icing sugar until thick but still smooth - if you overwhip it it will become still and grainy. Transfer to a piping bag fitted with a star nozzle.

  • 3. FOR THE FRUIT

    Hull and thickly slice the strawberries. Toss with the sugar and leave to macerate for up to an hour - the sugar will draw out some of the juices to make a light syrup.

  • 4. TO ASSEMBLE

    Place a biscuit on a plate, pipe cream onto it and lay slices of strawberry over the top. Finish with a drizzle of the strawberry syrup.

Chef's tip

«This would be great with raspberries or a mixture of summer berries. You could flavour the shortbread with vanilla, lemon zest or orange zest if you like.»

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