Strawberry & vanilla shortcakes

Strawberry & vanilla shortcakes

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(13 ratings)

Prep: 15 mins Cook: 12 mins Ready in 27 minutes


Make 8
Encapsulate British summertime with these cute little shortcakes, perfect piled high with clotted cream and jam

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal502
  • fat30g
  • saturates18g
  • carbs55g
  • sugars22g
  • fibre2g
  • protein6g
  • salt0.82g
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  • 350g self-raising flour, plus extra for dusting
  • 100g butter, cold, cubed



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g caster sugar
  • 1 vanilla pod, seeds scraped
  • 100ml milk, warmed



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 egg, plus a little extra beaten egg for glazing



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

  • squeeze lemon juice

For the topping

  • 1 tbsp icing sugar
  • 227g tub clotted cream
  • 250g strawberry, tickly sliced



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • strawberry jam (see 'goes well with' for recipe, or buy ready-made)


  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.

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Comments, questions and tips

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27th Jul, 2019
Made these for an Afternoon tea, they were well liked. I used a smaller cutter and made 18, but cutting off the tops was fiddly. Next time I will use the recommended size cutter and just cut the shortbreads in half to serve. I would have been concerned about the clotted cream going runny if it hadn’t stated otherwise in the recipe. These are best eaten the same day.
Fairy Mary's picture
Fairy Mary
27th Jul, 2014
Second time I've made these I agree they are like a scone but much tastier first time I made 18 and they all went within the day this time I've made 10 I was hoping they would rise a bit more but not to be they just got wider still taste amazing though so moorish trying them with clotted cream this time last time I used double cream still very nice but I do love clotted cream
5th Jul, 2012
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.
24th Jun, 2012
Very good.
15th Jul, 2011
I can't really see how these differ from scones - and mine came out rather too high!
28th Jun, 2010
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!
19th Sep, 2009
Very simple to make, good for a rainy day and delicious with just butter and jam if you don't have everything else in!
16th Aug, 2009
Basically just a sweet scone, but the vanilla made them a bit special.
24th Jun, 2009
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.
24th Jun, 2009
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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