Blackberry & clotted cream shortcake

Blackberry & clotted cream shortcake

  • 1
  • 2
  • 3
  • 4
  • 5
(19 ratings)

Prep: 15 mins Cook: 20 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    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

      Butter

      butt-err

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

    • 100g golden caster sugar
    • 75ml buttermilk
    • 1 egg, beaten
      Eggs

      Egg

      egg

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

    For the filling

    • 500g blackberry
      Blackberries

      Blackberry

      blak-bear-ee

      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

    Method

    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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    kellyboo1
    15th Sep, 2013
    Truly gorgeous! Picked the blackberries fresh from down the road :-)
    spronny
    5th Mar, 2013
    5.05
    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.
    CailinLondon
    9th Sep, 2012
    4.05
    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.
    lisawebber
    12th Sep, 2011
    4.05
    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
    adev73
    29th Jul, 2011
    5.05
    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
    Lizan
    14th Jul, 2011
    5.05
    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.
    kazzb4
    26th Sep, 2010
    5.05
    Delicious looked just like the picture , and tasted yummy ! I will make it again and try different fruits.
    kathy53
    17th Sep, 2010
    5.05
    absolutely delicious. i love shortcake and this was a great way to have it ,full of fruit and cream yummy
    topsfizz
    31st Aug, 2010
    5.05
    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
    eyupitsemily
    6th Aug, 2010
    5.05
    Whoops - 6 stars!

    Pages

    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.