Strawberry & vanilla shortcakes

Strawberry & vanilla shortcakes

Encapsulate British summertime with these cute little shortcakes, perfect piled high with clotted cream and jam

Difficulty and servings

Easy

Make 8

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 12 mins

Ready in 27 minutes

Method

  1. Heat oven to 220C/fan 200C/gas 7 and lightly flour a baking sheet. Put the flour, butter, sugar, half of the vanilla seeds and ¼ tsp salt into the bowl of a food processor, then pulse until fine. Tip into a large bowl. Beat the milk, egg and a good squeeze of lemon together, then tip into the bowl and bring together with a knife, using a cutting action, until you have a clumpy dough. Finally bring together with your hands if you need to.
  2. Lightly flour the work surface, tip the dough onto it, then quickly shape into a smooth-ish disc. Using a rolling pin, pat out to 2cm thick. Cut out 8 rounds with a smooth 7cm cutter (you'll need to pinch together the trimmings). Glaze just the tops with beaten egg, transfer to the floured sheet, then bake for 10-12 mins until risen and golden, and they sound hollow when tapped on the bottom. Cool on a wire rack.
  3. Beat the remaining vanilla seeds and icing sugar into the clotted cream. It will get runnier at first, but keep beating and it will thicken again. To serve, slice the very top from each shortcake to give a flat surface, then spoon over about 1 tsp jam. Top with a good dollop of the vanilla clotted cream and finish with the strawberries.

Per serving

502 kcalories, protein 6g, carbohydrate 55g, fat 30 g, saturated fat 18g, fibre 2g, sugar 22g, salt 0.82 g

Recipe from Good Food magazine, June 2008.

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Latest comments and suggestions

  • Binder photo Karina D.

    30 May 2008

    Karina D. rated and commented on this recipe

    5 stars

    Instead of a cake I made this for my boyfriends birthdayparty. It looked lovely on the plate and was a real treat! Of course I used our little Dutch strawberries!

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  • Binder photo Cora

    04 June 2008

    Cora commented on this recipe

    These are so delicious! Make them, you wont regret it!

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  • Binder photo Frantic Flapjack

    16 June 2008

    Frantic Flapjack rated and commented on this recipe

    5 stars

    Made these for Father's Day tea. Absolutely gorgeous! Very highly recommended.

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  • Binder photo gillyc

    28 June 2008

    gillyc rated and commented on this recipe

    5 stars

    I can highly recommend these lovely shortcakes. They looked and tasted superb yet take very little effort to make; I will definately be making them again!

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  • Binder photo louisa

    01 July 2008

    louisa rated and commented on this recipe

    5 stars

    Absolutely delicious and so easy to make. I used whipped double cream instead of clotted cream so they were a bit lighter as I find clotted cream too heavy.

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  • Binder photo MrsWife

    26 May 2009

    MrsWife commented on this recipe

    Absolutely delicious. Made these a couple of times and taken them into work. Lots of credit for very little effort. If I have one tip, its make more than you think you need, as one is definately not enough!

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  • Binder photo Jenny Buse

    04 June 2009

    Jenny Buse rated and commented on this recipe

    5 stars

    Gorgeous!

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  • Binder photo therealheidi

    14 June 2009

    therealheidi rated this recipe

    5 stars

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  • Binder photo Maria Budgen

    24 June 2009

    Maria Budgen rated and commented on this recipe

    5 stars

    These are like scones, but better! Mine looked as good as the picture, though I say so myself! Made twice now, first time as per recipe for friends coming to afternoon tea, second time a double batch for work, and cut slightly smaller rounds (using a small juice glass rim) so made 20+, and without adding the icing sugar and other half of the vanilla seeds to the cream, as I prefered the taste of unadulterated clotted cream. Still whipped the cream though which works well - just be careful you don't whip for too long as it then gets difficult to spread!

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  • Binder photo pam dockerty

    24 June 2009

    pam dockerty commented on this recipe

    I haven't as yet tried this recipe but I will put it to practise as the results appear to be really yummy. Will let you know in the not too distance future.

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  • Binder photo Farmersgirl

    16 August 2009

    Farmersgirl rated and commented on this recipe

    3 stars

    Basically just a sweet scone, but the vanilla made them a bit special.

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  • Binder photo CathyT

    19 September 2009

    CathyT rated and commented on this recipe

    5 stars

    Very simple to make, good for a rainy day and delicious with just butter and jam if you don't have everything else in!

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  • Binder photo GlasgowsGirl

    28 June 2010

    GlasgowsGirl rated and commented on this recipe

    5 stars

    I made these for a high tea along with cupcakes and sandwiches, I ran out of these very quickly and hardly anyone touched the cupcakes! Will be making these again! Superb!

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  • Binder photo Belkey

    15 July 2011

    Belkey rated and commented on this recipe

    3 stars

    I can't really see how these differ from scones - and mine came out rather too high!

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  • Binder photo Julie Bahrain

    24 June 2012

    Julie Bahrain rated and commented on this recipe

    5 stars

    Very good.

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  • Binder photo ak80

    05 July 2012

    ak80 commented on this recipe

    i have tried these today.but my dough was runny and i have to add more flour.finally i ended up with very hard short cakes.they are not soft and tasty.i dont know what i did wrong.

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Difficulty and servings

Easy

Make 8

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 12 mins

Ready in 27 minutes

Ingredients

  • 350g self-raising flour , plus extra for dusting
  • 100g butter , cold, cubed
  • 100g caster sugar
  • 1 vanilla pod , seeds scraped
  • 100ml milk , warmed
  • 1 egg , plus a little extra beaten egg for glazing
  • squeeze lemon juice

FOR THE TOPPING

  • 1 tbsp icing sugar
  • 227g tub clotted cream
  • 250g strawberries , tickly sliced
  • strawberry jam (see 'goes well with' for recipe, or buy ready-made)
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Per serving

502 kcalories, protein 6g, carbohydrate 55g, fat 30 g, saturated fat 18g, fibre 2g, sugar 22g, salt 0.82 g

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