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Strawberry shortcakes

08 May 2012

Old-fashioned favourites consisting of fresh strawberries and cream sandwiched between melt-in-the-mouth shortcake biscuits.

Strawberry shortcake
Strawberry shortcake

Preparation time

40 minutes

Cooking time

8-10 minutes




  • 225 g (8 oz) self-raising flour
  • A pinch of salt
  • 25 g (1 oz) ground almonds
  • 125 g (41/2 oz) butter
  • 60 g (2 oz) caster sugar, plus extra for sprinkling
  • 1 egg yolk

To decorate

  • 150 ml (10 fl oz) double cream
  • 1 tablespoon caster sugar
  • 250 g (9 oz) strawberries, 3 reserved and the remainder sliced


Preheat the oven to 180C/350F/Gas Mark 4. Lightly grease a baking tray.

Sift the flour and salt together and mix in the ground almonds.

Cream the butter and sugar together and add the egg yolk. Work in the flour and almond mixture using your fingers to make a fine dough.

Roll the mixture out on a lightly floured surface to about 4 mm (1/4 inch) thick and cut out 12 x 7 cm (23/4 inch) rounds using a fluted cutter and re-rolling as needed.

Place on the prepared tray, sprinkle with a little caster sugar and bake for 8–10 minutes. Leave to go cold.

Whip the cream, adding the sugar, and pipe a rosette on top of six of the biscuits. Fold the sliced strawberries into the remaining cream and spoon on top of the remaining biscuits. Add the rosette-topped biscuits and decorate each with half a strawberry.

The Women's Institute Vintage Teatime, compiled by Jessica Simmons, is published by Simon & Schuster

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.