Strawberry Shortcake
Celebrate summer with a delicious homemade Strawberry Shortcake. Enjoy the sweet and crumbly shortcake layered with strawberry jam, fresh cream, and fresh strawberries.
Why make Strawberry Shortcake?
Because it’s the epitome of summer indulgence, combining the freshness of ripe strawberries with the airy sweetness of cream and the delightful crumbly texture of a perfectly baked scone.
Making strawberry shortcake is not only a celebration of seasonal produce but also a chance to create a dessert that feels nostalgic yet timeless. It’s quick to prepare, endlessly satisfying, and ideal for sharing at gatherings, picnics, or even quiet afternoons on the patio.
Plus, there’s something truly rewarding about crafting it from scratch, layering each component to create a masterpiece of flavour and texture.
What is a shortcake?
Shortcake is a delightful treat that’s basically a sweet, crumbly scone-like bake. Shortcake has a higher proportion of butter and flour than a standard British scone and tends to be a bit sweeter too.
The name “shortcake” comes from the baking term “short,” which refers to the deliciously crumbly texture created by adding butter or shortening. This crumbly texture makes it just perfect for layering with juicy strawberries and either clotted or whipped cream, giving you a dessert that’s both yummy and satisfying. It’s the perfect balance of flavours and textures in every bite!
What is the difference between shortcake and a scone?
Shortcake and scones might seem alike at first glance, but they’re slightly different in both texture.
Shortcake is sweeter and has a crumbly, biscuit-like texture that comes from adding more butter. Scones, on the other hand, are less sweet and have a firmer, bread-like texture.
While scones are pretty versatile, shortcakes make really indulgent desserts. So, the main difference really lies in their sweetness, texture, and how they’re meant to be enjoyed. Both are yummy, but each has its own magic!
What ingredients do I need to make a strawberry shortcake?
Don’t be put off by the number of ingredients, most of them you will already have in your larder or fridge. Here is what you need:
- self-raising flour
- baking powder
- butter
- sugar
- egg
- milk or cream
- strawberries
- lemon juice
- strawberry jam
- cream
Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.
I don’t have any self-raising flour, what can I substitute?
If you don’t have self-raising flour you can make it at home using plain (all-purpose flour) and baking powder. This recipe uses 150g self-raising flour therefore you need to add two and a quarter teaspoons baking powder to plain (all-purpose) flour. This gives you self-raising flour, but you will still need to include the additional baking powder as listed in the recipe.
What is baking powder?
Baking powder is a chemical raising agent that is a combination of bicarbonate of soda and cream of tartar. To make homemade baking powder combine ¼ of a teaspoon of bicarbonate of soda with ½ a teaspoon of cream of tartar for every teaspoon of baking powder your chosen baking recipe requires.
Can I use a plant based spread instead of butter?
Yes, you can use a plant based spread or baking spread to make Strawberry Shortcake as long as it is full fat. Please bear in mind that the flavour will be slightly different to shortcake made with butter. Spreadable butter and low-fat spreads are not suitable as they contain a high proportion of water that will affect the recipe.
What kind of sugar should I use?
I use four different types of sugar in this recipe. I like to use caster (superfine) sugar in the shortcake as it disappears into the mixture with no gritty texture, but you can substitute granulated sugar if you don’t have any. There is also a little caster sugar used with lemon juice to macerate the strawberries.
The shortcakes are topped with a little demerara sugar which is a large crystal brown sugar, again you can substitute granulated sugar.
You may wish to dust the finished shortcakes with some icing (confectioners) sugar. I do this by putting some in a tea strainer or sieve and gently shaking it over the finished dessert.
How should I store Strawberry Shortcake?
The best way to store Strawberry Shortcake is to keep the scones separate from the cream and strawberries until you’re ready to serve. Store the scones in an airtight container at room temperature for up to two days, or freeze them for longer-term storage.
Fresh strawberries can be kept in the fridge, while whipped cream is best prepared fresh or stored in the refrigerator for a short period. Assemble the shortcake just before serving for the freshest taste and best texture.
Can I freeze shortcakes?
Yes, you can freeze shortcakes! Let the baked shortcakes to cool completely before placing them in an airtight container or wrapping them tightly in plastic wrap and then foil. Store them in the freezer for up to three months.
When you are ready to use them, thaw the shortcakes at room temperature or warm them gently in the oven to restore their freshness. Keep in mind that it’s best to freeze the shortcakes separately from the cream and strawberries. You should only assemble the dessert on when you’re ready to serve for the best texture and taste.
Vegetarian
Yes, strawberry shortcake is typically vegetarian as it is made with ingredients like flour, butter, sugar, milk or cream, and strawberries, all of which are vegetarian. However, if you are preparing or eating it, ensure that any cream or additional toppings used are also vegetarian, as some whipped creams may contain non-vegetarian stabilizers or additives.
Gluten Free
Strawberry shortcake is not typically gluten-free, as it is commonly made with standard wheat flour, which contains gluten. However, you can be made gluten-free by using a gluten-free scone recipe.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Strawberry Shortcake?
Strawberry Shortcake is best served freshly assembled. Start by layering crumbly scones with a generous spread of strawberry jam, followed by fresh whipped cream or clotted cream and plump, juicy strawberries.
For an extra touch, you can garnish with a sprig of mint or a dusting of powdered sugar. Serve immediately to ensure the textures and flavours are at their peak.
Make a large Strawberry Shortcake for sharing
You can also make one large Strawberry Shortcake it makes a great centrepiece on your summer table. Use a small plate to make make two larger circles of shortcake. Leave one circle whole for the base and cut the other into wedges.
Once the shortcakes have baked pile the jam cream and fresh strawberries onto the base and sit the wedges on top of the strawberries and cream, dust with icing (confectioners) sugar.
Top Tips for baking shortcake:
- Rub the fat into the flour by hand if you can. If you have a large batch to make then us can use a stand mixer or a food processor.
- Never add the liquid in the mixer or food processor (unless you are really expert) as this is likely to overwork the dough. Add it slowly and bring together the dough first with a knife and then with your hands.
- Never knead the dough, just bring it together pressing a little until it’s smooth.
- There’s no need to roll out the dough, just pat it down.
- Chill the shortcake dough for 20 minutes.
- The height of the uncooked dough should be about half what you want for your baked shortcake, so cut them thick.
- Never twist your cutter when cutting out, because it stops the shortcake from rising properly.
- Make sure your oven is really hot before putting the shortcakes in to bake.
More strawberry dessert recipes
Strawberry Shortcake
Equipment
- weighing scales
- Measuring spoons
- Large bowl
- measuring jug
- Baking tray (sheet)
- reusable non-stick baking mats or parchment/baking paper
- 8 cm cookie cutter
Ingredients
For the Shortcake
- 225 grams (2 cups) self-raising flour
- 1 teaspoon baking powder
- 100 grams (2 oz) chilled butter
- 50 grams (⅓ cups) caster sugar
- 1 egg
- 100 ml (½ cups) milk or cream
- 1 tablespoon demerara or granulated sugar
For the filling
- 12 (12) strawberries
- ½ tsp lemon juice
- 1 tsp caster (superfine) sugar
- 4 tsp strawberry jam
- 150 millilitres (¾ cups) double (heavy) cream or 100g clotted cream
To garnish
- 1 tbsp icing (confectioners) sugar optional
Instructions
For the shortcake
- Heat the oven to 220℃/425℉ (Fan 200℃/400℉)
- Line a baking tray with parchment paper or a reusable liner.
- Put 225 g (2 cups) self-raising flour and 1 tsp baking powder in a bowl.
- Cut 100 g (2oz) chilled butter into to cubes and add it to the flour. Use a blunt knife to cut it into the flour. Then rub the butter into the flour with your fingertips, until it looks like breadcrumbs.
- Add 50 g (⅓ cup) caster (superfine) sugar to the crumb mix and stir it in.
- Then crack 1 egg into a jug or other measure and beat with a fork. Add up to 100 ml (½ cup0 milk or cream until the measure reaches 150ml.
- Gradually add this mixture to the flour bringing the liquid and flour together into a soft dough, you may need a little less or a little more depending on your flour.
- Pat the dough out to about 1.25cm (½ inch), cover with plastic wrap and put into the fridge for 20 mintues.
- Cut into rounds with an 85 mm (3 ¼ in) cookie cutter and place on the baking tray.
- Brush the tops of the shortcakes with milk, or some of the milk/egg mix if you have any left.
- Sprinkle with demerara or granulated sugar.
- Bake for about 10 minutes until the scones are pale golden brown.
- Remove from the baking sheet and cool on a wire rack.
To assemble
- Take one cooled shortcake per person and split them in half.
- Spread 1 tsp strawberry jam on the base of each scones and place on a serving plate.
- Whip the double (heavy) cream to soft peaks. Then top the shortcake with a spoonful of whipped cream. If you are using clotted cream then simply add a spoonful on top of the jam. Keep back 4 teaspoons of cream.
- Set aside 4 of the best strawberries (preferably quite small) for the top of the shortcakes.
- Hull and slice the remaining 8 strawberries and sprinkle with a teaspoon of caster sugar and ¼ tsp lemon juice
- Divide the strawberry slices between the four scones and place the second shortcake half on top.
- Add a teaspoon of cream and top with a small whole strawberry. Dust with icing (confectioners) sugar if liked.
This is one of my dream desserts! What a treat 😀
Thanks Nadia, it was very good.
This looks beautiful and summery (unlike our current weather)!
Definitely! Can’t wait for the sun to return.
How perfectly timed for Wimbledon! All I need is a glass of Pimm’s and a great tennis match to watch it with.
now if that’s not a plate of summer then I simply don’t know what is!… beautiful and such joy. I have about a week to go before my home-grown strawbs will be ready… and then I know exactly what I’ll do with them!!
Aw thanks Dom, you can cut down on the sugar, the scones won’t take any hurt from that, and if your strawberries are sweet, that will be enough sweetness. xxx
ARRRGH – I love strawberries but they don’t love me – if I eat them I get a nasty itchy rash and look well…a bit like a strawberry. I think this would work with any berries though – raspberry shortcake?
Absolutely, Fiona! Raspberries, blueberries, peaches I’m sure pretty much anything would work.
OK, so where do I sign up for one?
hee hee, I’ll put one in the post!
Drool worthy nad simply irresistible!!! I never knew twisting the cutter stops raising. I know not to do that next time.
Thank you. Yes, apparently it sort of seals the edges and prevents a good rise.
These desserts look heavenly delicious especially the Strawberry Shortcake and I have learned a lot on your baking scones tips. May I know how many calories per scone? Thanks.
Oh now you’ve got me dreaming of the strawberry season. This looks so delicious, I almost can’t wait. We moved our strawberries yesterday and they were looking in a very sorry state, so I’m crossing fingers they will produce this year.
I looked at my tub of strawberries today and they are a bit sad too.
I love strawberries and scones so this is pretty much the ideal dessert for me. I made this at the weekend for a get together with all my family and safe to say there were no leftovers! A great recipe that I’ll be making again before the summers out.
Thanks, Lesley. So happy to hear that you and your family enjoyed the recipe.
The texture of the shortcake was really great, somehow both moist and crumbly at the same time!
It really is a lovely texture and works so well with the strawberries.