Blackberry & clotted cream shortcake

Blackberry & clotted cream shortcake

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(19 ratings)

Prep: 15 mins Cook: 20 mins


Cuts into 8 slices
A classic teatime treat made using ingredients that are proud to be British

Nutrition and extra info

Nutrition: per serving

  • kcal743
  • fat49g
  • saturates30g
  • carbs72g
  • sugars17g
  • fibre4g
  • protein8g
  • salt1.47g
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    For the cake

    • 300g self-raising flour, preferably organic
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 140g butter, chilled and cut into small pieces



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100g golden caster sugar
    • 75ml buttermilk
      Buttermilk pancake mixture in bowl with whisk



      There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

    • 1 egg, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the filling

    • 500g blackberry



      A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

    • 3 tbsp golden caster sugar
    • 275g pot clotted cream
    • icing sugar, to serve


    1. Heat the oven to 190C/fan 170C/gas 5. Tip the flour into a mixing bowl with baking powder and a pinch of salt. Add the butter, rub everything together with your fingers to make a reasonably fine crumbed mixture, then stir in the sugar.

    2. Make a well in the middle of the flour mixture, then tip in the buttermilk and egg. Gently work the mixture together until it forms a soft, sticky, dough.

    3. On a lightly floured surface, knead the mixture a couple of times and mould it into an 18cm round. Put the dough on a lightly greased baking sheet. Bake for 30-35 mins until golden and risen and a skewer comes out clean when inserted into the middle. Leave to cool.

    4. For the filling, lightly mash the blackberries with the sugar. Split the shortcake in two and spread the bottom half with the clotted cream. Spoon the mashed berries over the cream, then top with the shortcake. Dust with icing sugar and serve in slices.

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    Comments, questions and tips

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    15th Sep, 2013
    Truly gorgeous! Picked the blackberries fresh from down the road :-)
    5th Mar, 2013
    This is always a hit. Made it for my friend who is not a fan of sponge and she loved it. Have also put different fruit in and it always tastes good.
    9th Sep, 2012
    I made a mess of splitting the shortcake. But I patched up the bottom layer and it still tasted really good! Not the most impressive looking dessert, but very tasty and easy to make.
    12th Sep, 2011
    Yummy - but very tricky to split the shortcake. I was in trouble for making the more manually dextrous other half do this while the Grand prix was on
    29th Jul, 2011
    This is the first time I've tried to make anything like this, and it's turned out pretty good - and really delicious. I followed the recipe closely, using fresh blackberrys from the garden. Too moreish, I need to go have another slice RIGHT NOW!
    Lizan's picture
    14th Jul, 2011
    Never been disappointed with Barney's recipes, and this is exceptionally good! Really delicious, my new favourite! Used loganberries fresh from the garden (400g was plenty) didn't have clotted cream so used crème fraiche mixed with some leftover cream cheese frosting roughly equal quantities worked really well..shall be making it again this weekend. Also I wasn't sure about how I'd do with 'split the shortcake in two' so I cheated and divided the dough in two before cooking and reduced the cooking time to about 20 minutes - this also worked fine.
    26th Sep, 2010
    Delicious looked just like the picture , and tasted yummy ! I will make it again and try different fruits.
    17th Sep, 2010
    absolutely delicious. i love shortcake and this was a great way to have it ,full of fruit and cream yummy
    31st Aug, 2010
    This was absolutely delicious. Had a bit of trouble cutting the shortcake in two, but not bad for a first attempt. I used raspberries instead of blackberry's! Will definitely try this one again
    6th Aug, 2010
    Whoops - 6 stars!


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