Nice Strawberry Shortcake

Cook Meter: Amateur
Cost Meter:  $

Strawberry Shortcake

Did you know that I don't really like strawberries. Don't look so shocked at me, I just don't get the whole obsession that alot of my friends have for them. If you can find a beautiful batch of them, that are sweet juicy and flavourful, then yeah I'll have a couple. But be honest, how often have you found a bunch of strawberries that are THAT perfect and not tasteless little lumps that have to be dipped in sugar.

After I proclaimed that I was going to make two desserts this week, one with chocolate and the other with strawberries, I didn't actually think past the chocolate recipe. When it came time to sit down and search for a strawberry recipe I was stumped. Mmmmm what goes with strawberries? Chocolate, yeah but I have already made a chocolate dessert this week. Cream definitely. At this point a flash of Matt Preston talking to Philip from Masterchef about the feelings strawberry shortcake invoke to his English senses made me come alive. That's it! I am going to make strawberry shortcake.

I myself have never eaten strawberry shortcake before and when I started trawling the net for recipes, found many that were just scones with fresh strawberries and cream. I was a bit depressed, because I thought the shortcake part of this dessert was related to shortbread (my ultimate favourite biscuit). So I kept on looking and when I found the following recipe my heart sang. Here was Melissa Ray Davis, telling me just what I thought, that the shortcake is really and I quote, "...a sweetened, very rich biscuit. It is crumbly, buttery, and slightly sweet." BINGO this is just what I wanted.


Strawberries mixture:
2 punnets of strawberries
1/3 cup of sugar

Shortcake mixture:
2 cup of plain flour
3 1/2 tablespoons of sugar
1 tablespoon of flour
1/2 teaspoon of salt
1 block of unsalted butter
3/4 cup of cream

Cream mixture:
300mls of cream
1 1/2 tablespoon of bourbon whiskey (trust me this part makes the cream delicious)
1/2 teaspoon of vanilla extract
1/4 cup of icing sugar


1. Wash the strawberries and cut into slices. The bigger the slices the tarter the strawberries.
2. Add sugar and leave to sit for an hour.
3. Add flour, baking powder, salt and sugar to a bowl.
4.  Slice butter into small pieces and press together till it resembles breadcrumbs.
5. Put a well in the middle of the mixture and pour in the cream, mix lightly but not too much.
6. Flour a board and softly knead the mixture till it comes together.
7. Cut into 8 rectangles and place on a baking greased baking tray.
8. Brush with milk and sprinkle with sugar.
9. Bake for 12 - 15 mins, or until golden brown. The longer you cook them for the harder they will become, I prefer my shortbread soft, so I cooked for 12 minutes.
10.  Beat cream, bourbon, vanilla and icing sugar in a bowl until it forms soft peaks and serve.


  1. looks like you came up with a great dessert, for not liking strawberries!!! keep up the great work!


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