Strawberry and cream shortcake recipe

(26 ratings)

We revived this shortcake recipe from Woman's Weekly issue June 1962. This is now decorated with loads of plump straawberries and wedges of shortbread, cut into triangles. Lashings of double cream adds moistness to the shortbread.

strawberry and cream shortcake
(Image credit: TI Media)
  • healthy
Preparation Time1 hours 45 mins Including 1 hr chilling time
Cooking Time20 mins
Total Time2 hours 5 mins
Nutrition Per PortionRDA
Calories364 Kcal18%
Fat26 g37%
Saturated Fat16 g80%

This strawberry and cream shortcake recipe is a real English classic. 

This strawberry and cream shortcake recipe is vintage classic, originally tried and tested in the Woman’s Weekly kitchen in 1962. The shortbread base is decorated with plump strawberries, lashings of thick whipped cream, shortbread pieces and a dusting of icing sugar. A simple yet impressive bake, this strawberry and cream shortcake uses redcurrant jelly and fresh strawberries, but you could also use blueberries or blackberries for something a little different.


  • 125g (4oz) plain flour
  • 30g (1oz) cornflour
  • 90g (3oz) butter
  • 45g (1½oz) icing sugar
  • 1 med egg yolk
  • 1 tbs redcurrant jelly
  • 175g (6oz) strawberries
  • 150ml (¼ pint) double cream
  • Icing sugar, for dusting



2 baking sheets, lined with Bakewell paper or Teflon sheet


  1. Sift the flour and cornflour into a bowl, rub in the butter and mix in the sifted icing sugar. Bind the mixture with egg yolk, adding a couple of teaspoons of water, if necessary.
  2. Take off a quarter of the dough and set aside. Roll out the larger piece to an 18cm (7in) round and pinch the edges for decoration. Put on a baking sheet. Roll out the smaller piece to an 11cm (4½in) round. Put on a baking sheet and cut into 6 wedges. Chill for 30 mins to 1 hr.
  3. Set the oven to 180°C/Gas Mark 4. Bake shortcake for 15-20 mins. Take the wedges out and cool on a wire rack, and cook the large round for 5 minus longer.
  4. Add 2 tsp hot water to the redcurrant jelly, to soften it. Brush some over the large shortcake round. Hull strawberries, slice in half and arrange in circles on the round, alternating them cut-side up, then cut-side down. Brush with some redcurrant jelly and pile another couple of layers of strawberries on top.
  5. Whip the cream lightly, so that it just holds its shape. Put spoonfuls in the centre of strawberries. Arrange shortbread wedges on top of the cream, then dust them with icing sugar.

Tips for making strawberry and cream shortcake:

It’s the butter that makes the base of any good shortbread, so ensure yoursis soft and spreadable - but not melted, which could result in the dough becoming a little too tough. 

You might also like…

Mary Berry’s strawberry cake 

Scottish shortbread

Chocolate cake with strawberries

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies