Strawberry & Vanilla Shortcakes

Strawberry & Vanilla Shortcakes


  • 350g self-raising flour, plus extra for dusting
  • 100g butter, cold, cubed 100g caster sugar
  • 1 vanilla pod, seeds scraped 100ml milk, warmed
  • 1 egg, plus a little extra beaten egg for glazing
  • Squeeze lemon juice
  • For the topping:
  • 1tbsp icing sugar
  • 8tsp Clotted Cream 
  • 250g strawberries, thickly sliced
  • 8tsp Original Strawberry Whole Fruit Jam

Print Recipe


  1. Heat oven to 220°C/fan 200°C/gas 7. Lightly dust a baking sheet with flour. Add the flour, butter, sugar, half of the vanilla seeds and ¼tsp salt into a large bowl and rub until well mixed. Beat the milk, egg and a squeeze of lemon together, then tip into the bowl and bring together until you have a thick dough.
  2. Flour the work surface, tip the dough onto it, and then quickly shape into a disc. Pat out with a rolling pin to roughly 2cm thick. Cut out 8 rounds with a small cutter. Glaze the tops with beaten egg and move across to the floured baking sheet, then bake for 10-15 minutes until golden. Cool on a rack.
  3. Stir in the remaining vanilla seeds and icing sugar into the Clotted Cream. Spoon over about 1tsp Original Strawberry Whole Fruit Jam and 1tsp Clotted Cream, finish with chopped strawberries.
  • Serves 8
  • Prep time: 15 minutes
  • Cook time: 12 minutes

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