Baking Dessert

Easy strawberry shortcake

Name: Easy strawberry shortcake recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 200g self-raising flour; 100g pure icing sugar, sifted, plus extra to dust; 150g cold salted butter, chopped; 3 egg yolks; 400g strawberries, hulled, thinly sliced; 300ml thickened cream; 1 tsp vanilla bean paste; 40.00 ml pure icing sugar, sifted

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by Lucy Nunes

Delicious Team

Aug 19, 2025

This gorgeous and impressive-looking dessert is surprisingly easy to prepare - just don’t tell a soul! We covered the buttery french “sablé breton” with strawberries but you can pick your favourite berry or a mix of what's in season.

You’ll need a 20cm round cake tin.

1 1/4 cups (200g) self-raising flour
100g pure icing sugar, sifted, plus extra to dust
150g cold salted butter, chopped
3 egg yolks
400g strawberries, hulled, thinly sliced

Chantilly

300ml thickened cream
1 tsp vanilla bean paste
2 tbs pure icing sugar, sifted

Method

1.

Preheat the oven to 200°C/180°C fan-forced. Grease base and sides of a 20cm round cake tin and line with baking paper.
2.

Whiz the flour and sugar in a food processor until combined. Add butter and whiz until a sandy texture. Add yolks and 1 tbs cold water and pulse until just combined. Spoon into prepared tin and press down with floured fingers until an even flat surface. Prick the surface all over with a fork. Bake for 25-30 minutes or until golden. Transfer pan to a wire rack to cool completely.
3.

For the chantilly, place all ingredients in the bowl of a stand mixer fitted with the whisk attachment and whisk until medium peaks form. Chill until ready to use.
4.

When close to serving (see notes), transfer the biscuit base to a serving plate and top with the chantilly cream. Arrange strawberries on top, standing upright. Dust with extra sugar to serve.