Strawberry Shortcake



Posted April 5, 2022 (Last updated May 18, 2022)



Total Time




The easiest and quickest shortcake biscuits you'll ever make! Vegan bakers can substitute soy or coconut cream for excellent results.


  • Self raising flour icon
    Self raising flour400 g
  • Granulated sugar icon
    Granulated sugar2 tablespoons
  • Heavy cream icon
    Heavy cream550 g
  • Sugar icon
    Sugar1 tablespoon
  • Strawberries icon
    Strawberries250 gsliced

  • 1. Pre-heat oven - 200°C
  • 2. Line a clean baking sheet with parchment paper
  • 3. Add self raising flour and granulated sugar to a clean large mixing bowl
  • 4. Whisk together
  • 5. Add heavy cream to the flour-sugar mixture
  • 6. Mix together until dough forms
  • 7. Roll out on a lightly floured surface
  • 8. Cut out 2-inch rounds
  • 9. Transfer rounds to baking sheet
  • 10. Bake until golden brown - 12 min, 200°C
  • 11. Add heavy cream and sugar to a clean medium bowl
  • 12. Whisk until soft peaks form
  • 13. Split the shortcakes, then fill with strawberries and whipped cream

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