• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Aerosol Cream

Recipe Ingredient

  • 900 g strawberries (fresh, hulled and thinly sliced stem to point)
  • 6 tbsp sugar
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 110 g unsalted butter
  • 1 cup heavy cream(or, for extra delicious, try ½ cup heavy cream whisked into ½ cup creme fraiche)
  • 4 cups whipped cream(recipe follows)


  1. Rest: Toss together sliced berries and 4 tablespoons sugar. Mash a few of the berries with a fork to release juices. Cover and let rest at room temperature.
  2. Whisk: In a large bowl, whisk flour, remaining 2 tablespoons sugar, baking powder and salt.
  3. Cut-in: Use a pastry blender or quick fingers to work in butter until lumps range from crumbs to small peas.
  4. Toss: Drizzle in all but 1 tablespoon cream. Toss with a fork until dough clumps.
  5. Cut:Turn out clumps onto a work surface. Knead a few seconds to get the dough to hold together. Pat into a 2cm-thick square, about 20cm across. Use a heavy knife to cut into eight 10cm by 5cm rectangles.
  6. Bake: Set biscuits on a baking sheet, allowing them some elbow room. Brush tops with the remaining cream. Slide into a 210°C oven and bake until golden brown, about 17 minutes. Don’t fret over their looks; shortcake is no beauty pageant.
  7. Serve: Use a fork to poke biscuits along their perimeters and open, English-muffin style, while still warm. Spoon strawberries and their juices onto bottom halves. Crown with biscuit tops. Lavish with whipped cream. Enjoy.
  8. Whipped Cream
  9. Measure 2 cups heavy cream, ¼ cup sugar and 1 teaspoon vanilla extract into the mixer. Whisk to fluffy peaks. Makes about 4 cups. – Chicago Tribune/McClatchy-Tribune Information Services

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