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Strawberry Shortcake

This recipe is presented to you by Our Kitchen

Serves 12


For the shortcake

  • 2 cups flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 2 tbsp sugar plus a bit extra
  • 75g (2.6oz) butter
  • 2/3 cups milk
  • Extra butter and sugar for baking

To assemble

  • 2 punnets strawberries (approx 400g total), sliced plus 1tbsp icing sugar sprinkled over
  • 250ml (1/2 pt) cream, whipped plus 1tbsp icing sugar added


For the shortcake

  1. Pre-heat the oven to 225°C (440°F) and grease a baking tray.
  2. Combine the dry ingredients in a bowl. Cut in the butter until it is coarse crumbs or small lumps well distributed. Add milk and mix but do not over-mix.
  3. Separate dough into individual portions (two or three), each about 7-8 cm (3 inch) in diameter, and place on the baking tray or in pie tins. Brush tops with melted butter and sprinkle with a bit of sugar.
  4. Bake for 9-12 minutes until tops are a golden colour. Cool on wire racks.

To assemble

  1. Place one shortcake on the bottom of a cake stand. Spread whipped cream over generously and then lay sliced strawberries (with their juice).
  2. Top with another shortcake and repeat with cream and strawberries. If you have three shortcakes, repeat.

This is best eaten as soon as assembled.