Strawberry Shortcake

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Yield: 4-5


  • 2 cups flour
  • 1/2 cup sugar
  • 125g butter, well chilled and roughly chopped
  • 1 egg
  • 1-2 tablespoons chilled water
  • 300ml cream
  • 1 punnet, strawberries, hulled and sliced
  • 1/3 cup lemon curd
  • icing sugar for dusting


Place flour and sugar in the bowl of a food processor.  With the motor running drop in butter in small pieces until the mixture resembles coarse crumbs.  Add egg and pulse until mixture comes together into a ball, add a little water as necessary.  Wrap dough in plastic clingfilm and refrigerate for 30 minutes or until ready to use.
Preheat oven to 180 C.
Roll dough out to 3mm thick and cut 2 x 20cm circles using a round cake tin as a guide.
Place pastry on a lined tray and bake for 10-15 minutes until lightly golden and firm. Cool on a wire rack until just warm or room temperature.
Whip cream adding a little icing sugar for sweetness if you like.
Place one of the pastry discs on a serving plate with the underside facing up.  Spread with  lemon curd and then cover with a generous layer of whipped cream.  Arrange strawberries over the cream.
Spread the underside of the remaining disc with cream and sit this cream side down on top of the strawberries.
Dust with icing sugar and serve.
For ease with slicing I suggest cutting the top layer of pastry with scissors and then slicing through with a sharp fine blade knife.

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5 thoughts on “Strawberry Shortcake

  1. I love that you used a trifle bowl to show off your beuifutal creation! That’s definitely something I need to add to my collection. I really like trifles and specifically a trifle with these flavors in it. Reminds me of summertime, neighborhood block parties, and sunshine :)

  2. I made this recently and it was lovely, a wonderful easy and light dessert, which was a hit at a recent BBQ. Although I did omit the lemon curd, as I had none and with 3 children to look after and only an hour to spare sourcing some would have been impossible. I had no problems cutting the shortcake, however it had been refrigerated for an hour or so and then sat for some time before being cut, which may have helped to soften the shortcake. I’ll be making this one many times over the summer. Thanks for a great recipe.

  3. Hello Helen,thanks for your rapid reply,my address is
    85a Godley rd.
    Auckland 0604

    Thank you again for your admirable service.
    Regards Harry.

  4. Just wondering if the measurements are correct.I found it impossible to get a couple of 20 cm circles of 3cm thickness(over an inch) out of the resulting pastry.Maybe I did something wrong?

  5. This looks beautiful but I’ve always been dubious about making it as it looks like it would disintegrate into a mess as soon as it is cut – maybe smaller individual sized ones would work better?