Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
Strawberry (opens in new tab) shortcakes are a sweet and summery treat that are so easy to make. The shortcakes have such a lovely texture that is somewhere between a cake and a scone. Strawberry shortcakes are like the ultimate summer dessert sandwich, with a light and fluffy cream and beautifully sweet strawberries sandwiched between the halved crumbly and buttery shortcake. These are the perfect treat to serve for an afternoon tea, or as a pudding after a summer lunch. Strawberry shortcakes are an American classic, but we think they are the perfect fit for a British summer spread. British strawberries are at their best when in season in the summer, and this easy dessert is the perfect way to make the most of them. They need to be eaten fresh, but they’re so good that we doubt you’ll have any trouble finishing them!
- 250g plain flour
- 75g polenta
- 1tbsp baking powder
- 5tbsp caster sugar
- 125g butter
- 1 egg, beaten
- 125ml single cream
- 1 egg white
For the filling
- 150ml double cream
- 100g strawberry jam
- 10-12 large strawberries, sliced
- Heat the oven to 220C. Mix together the flour, polenta, baking powder and 3tbsp of the sugar. Rub in the butter until the mixture forms fine crumbs, then stir in the beaten egg and cream, and mix it together to form a dough.
- Roll out the dough to a thickness of 2cm, then cut out circles with a small cutter. You can re-roll, then you should have 10-12 circles of dough. Put the dough circles on an oiled baking tray. Brush them with egg white, then sprinkle over the remaining sugar and bake for 10 mins until risen and golden. Leave to cool on a wire rack.
- To serve, whip the cream until it forms soft peaks. Split the shortcakes in half, spread a little jam on the base, then add the strawberries and cream, and top with the lid.
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe • Published
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer • Published
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe • Published
The history behind strawberries and cream - the sweet treat we can't get enough of at Wimbledon
Strawberries and cream is the ultimate summer sweet treat - but where did the tradition come from?
By Lauren Hughes • Last updated
The boozy royal dessert King Charles and Queen Camilla enjoyed last night
There is a boozy royal dessert called cranachan that the King and Queen enjoyed last night in celebration of the Scottish poet, Robert Burns
By Laura Harman • Published
Anne Hathaway's summer fashion game continues strong with the trendiest cream-colored outfit we’ve seen all season long
While out and about in New York City, Anne Hathway looked fabulous in an oversized ivory blouse and matching shorts
By Anna Rahmanan • Published