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A strawberry shortcake sits on a plate topped with cream and a whole strawberry, an easy afternoon tea.

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Nine shortcakes on a baking tray dusted with sugar, ready to be halved and filled. An easy baking project.

  • The shortcake dough can be made ahead of time. Keep it wrapped and in the fridge for up to three days before you want to bake them. Allow the dough to come rest at room temperature for 10 minutes before rolling them out.
  • Traditional balsamic vinegar is aged in wooden barrels for several years. Try to buy the best one you can afford. It will make all of the difference.
  • If you don't have a food processor, simply rub the butter into the flour, sugar, salt and baking powder until the mixture resembles coarse breadcrumbs, then stir through the egg and cream.
A bowl of fresh strawberries sits beside a chopping board where the berries are halved or quartered, for a shortcake filling.

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Balsamic strawberries

Cream filling

  1. Preheat oven to 180°C. Line a baking tray with baking paper.
  2. In a food processor pulse the flour, sugar, baking powder and salt just to combine. If you don't have a food processor, see the tip above. Add in the butter and pulse until the mixture resembles small pebbles. Pour in the cream and egg and continue to pulse until the mixture just comes together. Turn out onto a clean work surface and bring the mixture together using your hands, just until it forms a cohesive dough and there are no dry spots.
  3. Lightly dust the work surface with flour and roll out the dough to 1.5cm in thickness. Use a 6cm round cutter to cut out circles. Transfer them to the prepared tray. Gently push the scraps together and re-roll to 1.5cm. Continue until you have 10 shortcakes. Brush the tops of each round with cream and sprinkle generously with sugar. Bake in the preheated oven for 20-25 minutes or until lightly golden and firm to touch. Allow to cool completely on the tray.
  4. Meanwhile, for the strawberries, combine them in a bowl with the sugar, vinegar and pepper and stir to coat. Allow the strawberries to macerate for 15 minutes.
  5. In a large bowl, whip the cream, crème fraîche and vanilla together until soft peaks have formed.
  6. To assemble, gently cut each shortcake in half horizontally with a sharp knife. Top each base with a mound of strawberries and a dollop of the cream. Top with its lid then dollop a little extra cream and top with a whole strawberry.
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