Strawberry Shortcake

Old-fashioned favourites consisting of fresh strawberries and cream sandwiched between melt-in-the-mouth shortcake biscuits.

Serves: 6

Preparation: 40 minutes + cooling

Plus: Baking Time: 8-10 minutes


  • 225g Self-raising Flour
  • a pinch of Salt
  • 25g Ground Almonds
  • 125g Butter
  • 60g Caster Sugar, plus extra for sprinkling
  • 1 Egg Yolk

To decorate

  • 150ml Double Cream
  • 1 tblsp Caster Sugar
  • 250g Strawberries, 3 reserved and the remainder sliced


  1. Preheat the oven to 180C/Gas Mark 4.
  2. Lightly grease a baking tray.
  3. Sift the flour and salt together and mix in the ground almonds.
  4. Cream the butter and sugar together and add the egg yolk.
  5. Work in the flour and almond mixture using your fingers to make a fine dough.
  6. Roll the mixture out on a lightly floured surface to about 4mm thick and cut out 12 x 7cm rounds using a fluted cutter and re-rolling as needed.
  7. Place on the prepared tray, sprinkle with a little caster sugar and bake for 8-10 minutes.
  8. Leave to go cold.
  9. Whip the cream, adding the sugar, and pipe a rosette on top of six of the biscuits.
  10. Fold the sliced strawberries into the remaining cream and spoon on top of the remaining biscuits.
  11. Add the rosette-topped biscuits and decorate each with half a strawberry.

This recipe is from Vintage Tea Time published by Simon & Schuster in 2012 ISBN 978-0-85720-859-0 priced £12.99
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