Strawberry Shortcakes – a delicious recipe with butter, caster sugar, flour, cornflour, whipping cream, yogurt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre heat the oven 150c/300f line two cookie sheets with baking parchment.
2
Place the softened butter in a mixer and add sugar,beat well together until pale and fluffy.
3
Gradually sift in the flour and cornflour and mix into a pliable dough.
4
Roll the dough out on a floured surface using a 8cm round cutter stamp out 16 circles.
5
Lift onto the baking sheet and prick with a fork.
6
Bake for 30-35 minutes until pale golden remove from the oven and cool completely.
7
To assemble, whip cream until it forms soft peaks and fold in the yoghurt.
8
Put half the circles on a serving plate and add a dollop of the creamy mixture and the sliced strawberries.
9
Arrange the other half of the shortbread circles on top at an angle.
10
Dust with icing sugar and serve.
1064
kcal
Calories
71
g
Fat
95
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 200 g butter, 100 g caster sugar, 200 g all-purpose flour, 80 g cornflour (cornstarch), and more.
Yes, Strawberry Shortcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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