Recipe
Homemade Strawberry Shortcake
A practical homemade strawberry shortcake with strawberries, caster sugar, vanilla extract, clear timings and straightforward home-cooking steps.
Ingredients
Method
30 mins prep15 mins cook45 mins total
Toss the strawberries with the caster sugar and vanilla. Cover and refrigerate for at least 30 minutes so they become juicy.
Heat the oven to 220°C/200°C fan/gas mark 7 and line a baking tray.
Mix the flour, caster sugar, baking powder, bicarbonate of soda and salt in a bowl. Rub in the cold butter until the mixture resembles coarse breadcrumbs.
Pour in the buttermilk and mix gently until a soft dough forms. Do not overwork it.
Tip onto a lightly floured surface and pat to about 2 cm thick. Cut out 8 rounds and place on the tray. Brush with cream or buttermilk and sprinkle with demerara sugar.
Bake for 12–15 minutes until risen and golden. Cool on a wire rack.
Whip the double cream with the icing sugar until softly thickened. Split the shortcakes and fill with cream and strawberries.
Notes
Adjust seasoning and chilli heat to suit your table.
About this recipe
Homemade Strawberry Shortcake brings together strawberries, caster sugar, vanilla extract in a practical recipe with a clear balance of flavour and texture. The method keeps the preparation manageable while making the main ingredients do the work.
Follow the timings closely, season to taste and serve as suggested. Any leftovers should be cooled promptly, refrigerated and reheated until piping hot.
