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A biscuit split in half and layered with whipped cream and sliced strawberries, forming a strawberry shortcake, sits on a wooden board with extra shortcake biscuits in the blurred background.
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The Best Shortcake Biscuits

These shortcake biscuits are richer than anything you'd find in a supermarket - double cream & vanilla baked right in, ready in just 33 minutes!
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Dessert
Cuisine: American
Calories: 384kcal
Author: Mimi Harrison

Ingredients

  • 325 g plain flour
  • 1 tbsp baking powder
  • 50 g caster sugar
  • 150 g salted butter
  • 1 large egg
  • 150 ml double cream
  • 1 tsp vanilla extract
  • 1-2 tbsp milk, if needed

To serve:

  • Whipped cream and strawberries
Metric - US Standard

Instructions

  • Preheat the oven to 190°C fan, Gas 5. Line a baking tray with baking paper.
  • Place the flour, baking powder, sugar and butter in a food processor and whizz until it forms crumbs (or rub together with your fingertips).
  • Turn mixture into a large bowl and add the egg, cream and vanilla. Mix to a soft smooth dough, adding 1–2 tbsp milk if needed.
  • Roll out on a lightly floured worktop to about 3cm thick, then cut into rounds using a 7cm biscuit cutter.
  • Place on the baking tray and bake for 15–18 minutes until golden brown. Leave to cool, then cut in half and fill with whipped cream and strawberries.

Notes

  • Keep the butter and double cream in the fridge until the very last moment as cold fat is what helps the biscuits rise high and keeps their texture light.
  • When you cut the rounds, press the cutter straight down without twisting. Twisting seals the edges and stops them from rising properly.
  • Biscuit shortcake freezes really well for up to 3 months and you can put them straight from frozen into a warm oven.
  • If you don't have a food processor, just rub the butter into the flour with your fingertips instead.

Nutrition

Calories: 384kcal | Carbohydrates: 33g | Protein: 8g | Fat: 24g | Fiber: 1g | Sugar: 6g