Homemade Strawberry Shortcake

5 from 2 votes

A Homemade Strawberry Shortcake is heaven in itself. This recipe has a layer of fresh juicy strawberries sandwiched between two layers of vanilla flavoured, light, and crumbly shortcake dough. Serve on its own or with freshly whipped cream.

Prep Time15

Cook Time25

Total Time40

Course: Dessert, Tea Time

Cuisine: British

Keyword: Fresh Strawberries, Shortcake

Servings:

Calories: 511kcal

Author: Lynn

Equipment

1 x 8" square cake tin
Baking Parchment

Ingredients

For the Strawberry Filling

1 kg fresh strawberries
1 tablespoon Demorara sugar If you have vanilla sugar omit the Vanilla Extract
½ teaspoon vanilla extract

For the Shortcake Topping

175 g Soft Brown Sugar
150 g butter softened
½ teaspoon Vanilla Extract
250 g self raising flour if using plain flour add 2 teaspoons of baking powder
1 tablespoon Dererara sugar for dusting

Serve with Cream and more Fresh Strawberries

300 ml double cream
remaining strawberries from above.

Instructions

Preheat the oven to 180deg Fan assisted. Grease and line the base of an 8” square cake tin with baking parchment.
Clean and hull about ¾ of the strawberries and place these in a large bowl. Add the sugar and drizzle the strawberries with the Vanilla Extract. Give them a good mix and leave to maserate while you make the shortcake dough.

Make the Shortcake Topping

While the strawberries are taking on the sugar and vanilla flavours, in a seperate bowl, beat the butter, sugar and vanilla extract together. Add the flour and mix until well combined. Using your hands, bring it all together to make a smooth dough. An electic mixer with a scrpaer paddle will make the job easier.
Divide the shortcake dough into 2 equal portions. Spread one piece at the bottom of the prepared baking tin using your fingers or the back of a spoon. Spread the maserated strawberries over the first layer of shortcake dough.
Roll out the second piece of dough to fit the size of your tin, and cover the strawberry layer. Don't worry about any cracks or brocken pieces.
Sprinkle with a little Demerara sugar if you wish and bake for approx. 20 – 25 mins or until baked, with a light golden colour and slightly risen texture.
Take out of the oven and leave to cool completely before serving with the freshly whipped cream and remaining strawberries.

Notes

The baking parchment will help keep the strawberry juices from bubbling out of the tin if using one with a loose bottom.
Rolling the dough between two sheets of baking parchment will make the job much easier.
Don't worry about any cracks or broken pieces, these will melt and soften during baking.

Nutrition