How to make a British classic…Strawberry Shortcake

How to make a British classic…Strawberry Shortcake

Posted 9th May

The weather is sunny (for now!) and the skies are blue, so it's time to take advantage of the season's finest gift – the strawberry!

Whether you're planning a picnic, a family bbq, or you just want to get creative in the kitchen, this classic Strawberry Shortcake is the perfect summer dessert. Plus you can even prepare all the components the day before and assemble just before serving!



50g sugar

600g Jubilee Selections Strawberries, hulled and quartered

480ml whipping cream

1 tsp vanilla extract


140g chilled unsalted butter, cubed

420g plain flour

100g granulated sugar

1 tbsp baking powder

1 tsp baking soda

1/4 tsp salt

600ml whipping cream


1. To make the shortcakes, first pre-heat the oven to 180ºC/gas mark 5 and grease the insides of 3 x 8-inch round cake pans with butter.

2. Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl. Then add the butter and cut in with a pastry blender, until the mixture resembles coarse crumbs.

3. Add the cream and stir with a fork until the mix is just moistened. Do not over mix. Transfer the dough onto a lightly floured surface.

4. Gather the dough into a large ball and gently knead until smooth. Then divide it into three equal pieces.

5. Press each piece of dough into a prepared cake pan and spread it to the edges to make it as smooth as possible. Bake for about 25 minutes or until golden.

6. Once baked, cool the cakes for five minutes in the tin, then transfer to wire racks to cool completely.

7. Make the filling while the cakes are cooling by whipping the cream and vanilla extract with an electric mixer until soft peaks form. Add the sugar while beating and continue to beat just until stiff peaks form.

8. To assemble the cake, place one cake layer on a serving plate and top evenly with about one third of the quartered strawberries. Spread one third of the whipped cream evenly over the strawberries. Repeat this process with the second cake.

9. Place the final cake layer on top of whipped cream and spread the remaining whipped cream over the top, leaving a 1-inch border around the edge. Top with the remaining strawberries in a mound. Serve immediately.

Recipe courtesy of Jubilee Selections Strawberries

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