Eat Strawberries

Strawberry shortcakes

A lovely strawberry recipe. Perfect for serving for a quintessentially British afternoon tea in the garden.



Calories 484kcals

Fat 30.9g (19g saturated)

Protein 6.7g

Carbohydrates 47.7g (14.9g sugar)

Salt 0.6g



325g plain flour, plus extra for dusting

½ tsp salt

1 tbsp baking powder

5 tbsp caster sugar

125g unsalted butter, frozen

1 large free-range egg, lightly beaten

125ml single cream

1 large free-range egg white, lightly beaten

For the filling

300g strawberries, hulled and quartered

1 tbsp caster sugar

Few drops of balsamic vinegar (optional)

200ml double cream, lightly whipped, or crème fraiche



Preheat the oven to 220°C/fan200°C/gas 7. Mix the flour, salt, baking powder and 3 tbsp of the sugar in a large bowl. Coarsely grate the butter into the dry ingredients and use your fingertips to crumble into the flour. In a separate bowl, whisk the whole egg into the cream and pour into the flour a little at a time, mixing quickly with a fork until the dough comes together (you may not need all of the cream).

Turn the dough out onto a lightly floured surface, and roll out to about 2cm thick. Use a floured 6.5cm cutter to cut out 8 rounds, re-rolling the dough if necessary.

Place the shortcakes about 2.5cm apart on a lined baking sheet. Brush the tops with the egg white and sprinkle with the remaining 2 tbsp of caster sugar.

Bake in the oven for 10–15 minutes, until risen and golden brown, then remove and set aside to cool a little on a wire rack. Meanwhile, crush half the strawberries with the sugar and balsamic Split each shortcake across the middle and cover the base with a dollop of whipped cream or crème fraîche, a spoonful of the crushed strawberry mixture and a few halved or quartered strawberries, then set the tops back on loosely and serve while the shortcakes are still warm.