Strawberry shortcake







Cook Time

85-90 Min


  • 450g/1lb strawberries, sliced
  • 1⁄4 teaspoon honey
  • 2 teaspoons freshly squeezed orange juice
  • 50g/2oz caster sugar
  • 450g/1lb plain flour
  • 4 tablespoons baking powder
  • 1⁄2 teaspoon salt
  • grated zest of 1 orange
  • 50g/2oz butter
  • 50g/2oz solid shortening
  • 100g/4oz sour cream
  • 600ml/1pt whipping cream
  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Combine the strawberries, honey and orange juice in a bowl, and leave to stand at room temperature for 1 hour.
  • Sift all the dry ingredients together into a bowl. Add the orange zest, butter and shortening, and work into the flour mixture thoroughly.
  • Using a fork, lightly mix in the sour cream to form a soft dough. Roll the dough out onto a lightly floured work surface until 2.5cm/1in thick, and cut into four circles. Put on ungreased baking parchment on a baking tray, and bake in the oven for about 20 minutes until cgolden.
  • To serve, whip the cream into soft peaks. Top each shortcake with the berry mixture, and serve with a dollop of whipped cream.
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