Strawberry & cream shortcakes

These shortcakes are also lovely in the height of summer using pitted cherries or raspberries.


  • 2 cups plain flour
  • 1/2 tsp sea salt
  • 1 tbsp baking powder
  • 2 tbsp castor sugar
  • 110g cold unsalted butter, diced
  • 1 tsp finely grated orange zest
  • 4 cups thickened cream (35 per cent fat)
  • 3 punnets strawberries
  • 1/3 cup pure icing sugar
  • 1 tsp vanilla bean paste


Preheat oven to 200°C. Place oven rack in the middle of oven.

Sift together flour, salt, baking powder and castor sugar into a mixing bowl. Place in a food processor with the butter and orange zest. Process until it resembles fine breadcrumbs, then empty this back into the bowl.

Mix in about 3/4 cup cream, just until most of the dry ingredients have been moistened. Turn out onto a floured board and knead gently until the dough just comes together. Don’t overwork it.

Roll dough out to 1.5 centimetres thick. Using a 7-centimetre diameter cutter, cut out shortcake rounds. Lightly knead together remaining dough, re-roll and cut out until all used. Place on a tray lined with baking paper. Brush tops lightly with some cream. Bake for 10-12 minutes, until the tops are light brown and the dough is set.

Wash, dry and hull the strawberries. Using a mortar and pestle, lightly crush about a quarter of the strawberries. Place these in a bowl. Slice the remaining berries and add to the bowl with 2 tbsp icing sugar. Mix through and chill in the fridge until ready to serve.

Place remaining cream in a bowl with the vanilla paste. Sift in 2 tbsp icing sugar and whisk until soft peaks form.

Split the shortcakes in half. Place some cream and strawberries on each base, then finish with the shortcake tops.

NOTES: First published in the Good Weekend.