Strawberry Shortcake



Posted 5 April 2022 (Last updated 18 May 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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