Jamie Oliver

Strawberry shortcake

Strawberry shortcake

Serves 6
Cooks In35 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    676
    34%
  • Fat
    51.3g
    73%
  • Saturates
    31.7g
    158%
  • Protein
    7.2g
    16%
  • Carbs
    46.1g
    18%
  • Sugars
    13.8g
    15%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris

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Ingredients

  • unsalted butter , for greasing
  • 270 g plain flour , plus extra for dusting
  • 1 tablespoon baking powder
  • 55 ml double cream , plus extra for brushing
  • 450 g ripe strawberries , sliced
  • 2 tablespoons caster sugar
  • 1 tablespoon icing sugar
  • 1 tablespoon vanilla extract
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Method

  1. Preheat the oven to 220ºC/gas 7. Lightly grease a baking sheet with butter.
  2. Sift the flour, baking powder and a pinch of sea salt into a bowl. Add 300ml of the cream and mix into a dough.
  3. Gently knead on a lightly floured surface, then pat into a 25cm round, about 7mm thick.
  4. Cut out 4 rounds with a lightly floured 7.5cm to 8cm cutter and place on the baking sheet. Gather scraps of dough and pat out again. Cut out another 2 rounds.
  5. Brush the tops of the shortcakes with cream and bake for 15 to 20 minutes, or until golden. Transfer to a rack to cool.
  6. Slice the strawberries and place in a bowl with the caster and icing sugars and vanilla extract, stirring to combine or gently mashing.
  7. Beat the remaining cream in a bowl until it’s just holding soft peaks.
  8. Split the shortcakes in half and dollop with the whipped cream, then add some of the strawberry mixture and sandwich together. Serve with any remaining cream and strawberries.

Tip

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Nutrition per serving
  • Calories
    676
    34%
  • Fat
    51.3g
    73%
  • Saturates
    31.7g
    158%
  • Protein
    7.2g
    16%
  • Carbs
    46.1g
    18%
  • Sugars
    13.8g
    15%

Of an adult's reference intake


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