Strawberry shortcakes

Now that the seasons have officially changed and the sun is shining more often than not [hooray!], I’ve been digging out some of my favourite Spring recipes. This one brings together some great ingredients [strawberries, mascarpone… need I say more?] and has been a favourite in our house for a couple of years now.

Try them as an afternoon tea-esque treat or for dessert. They do look pretty impressive if you’re entertaining! The recipe makes 6-7 but, trust me, they won’t last long if you find them as moreish as we do…

You will need:

  • 225g self-raising flour
  • 1/2 tsp baking powder
  • 100g caster sugar
  • 85g butter
  • 1 egg
  • 2 tbsp. milk
  • 250g mascarpone cheese
  • 3 tbsp. icing sugar
  • 1 tsp vanilla extract
  • Strawberries


  1. Preheat the oven to 175C and grease a large baking tray.
  2. Put the flour, baking powder and sugar in a bowl. Add the butter and rub with your fingertips until it looks like breadcrumbs.
  3. Beat the egg with the milk and add to the mixture, using a fork to bring together to a soft dough.
  4. Turn the dough out onto a lightly floured surface, and roll to a thickness of 1.5-2cm.
  5. Cut out discs using a 7cm biscuit cutter.
  6. Place them on the baking tray and lightly brush with milk.
  7. Bake for 12-15 minutes until golden brown, then cool completely. [Don’t be tempted to move on before they’re totally cool, or your end results won’t look as good!]
  8. Meanwhile beat the mascarpone in a bowl with the icing sugar until soft enough to pipe.
  9. Slice the shortcakes in half. Pipe the mascarpone mixture all over the bottom half, and just a ring around the outside of the top half.
  10. Slice the strawberries and arrange them on top of the mascarpone, then put the two halves together.
  11. Dust with icing sugar and serve with a strawberry on top.

[Recipe from Grandma’s Best Recipes and slightly adapted.]












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