Mary Berry Strawberry Shortcake Recipe

Warm biscuits. Sticky strawberries. Cream slipping down the sides. This was the dessert at Nan’s house every June — right when the garden smelt like lavender and sun-warmed grass. She didn’t call it “shortcake,” though. Just “those strawberry things.”

Years later, I stumbled across Mary Berry’s strawberry shortcake recipe, and suddenly I was back there again — standing barefoot in the kitchen, waiting for the cream to be whipped and stealing berries off the tray.

Mary’s version adds a clever little twist — roasting the strawberries in balsamic. It sounds fancy. It’s not. But it is brilliant. That slight tang against sweet cream, Heaven.

Ingredients List

For the strawberries

• 680g strawberries, hulled and halved
• 4 tbsp caster sugar
• Pinch of salt
• 3 tbsp balsamic vinegar
• 250ml double cream or crème fraîche

(You’ll want the cream chilled — otherwise it won’t whip nicely. Learnt that the warm-kitchen way.)

For the shortcake biscuits

• 180g plain flour
• 3 tbsp sugar
• 1¼ tsp baking powder
• ¼ tsp bicarbonate of soda
• ½ tsp fine salt
• 6 tbsp cold butter, cut into cubes
• 1 egg yolk
• 120ml cold buttermilk
• Extra buttermilk for brushing

Tip: If you’re out of buttermilk, just add 1 tsp lemon juice to whole milk and let it sit 5–10 minutes. That’s how I made it last Christmas when the shops were shut.

How to Make It

1. Preheat the oven to 190°C (fan 170°C). Line a baking tray with foil.
2. Toss the strawberries with the sugar, salt, and balsamic. Spread them out on the tray — don’t pile them too high or they’ll stew instead of roast.
3. Roast for 20 minutes, stirring once. The berries should look glossy and syrupy but still hold some shape.
4. Turn the oven up to 200°C (fan 180°C) for the biscuits. Line a second tray with baking paper.
5. In a large bowl, sift together the flour, sugar, baking powder, bicarb, and salt.
6. Rub in the cold butter with your fingertips — stop when it looks like breadcrumbs. Try not to melt the butter with your hands.
7. Whisk the egg yolk and buttermilk in a separate bowl. Pour it into the dry mix and stir just until combined — it should look messy and sticky.
8. Turn the dough onto a floured surface and gently press it to about 2cm thick. Don’t use a rolling pin — hands only here.
9. Cut out 6 rounds using a floured 2-inch cutter. Reroll the scraps only once — overworking makes them tough.
10. Place biscuits on the tray, spaced out. Brush the tops with buttermilk.
11. Bake for 15 minutes or until golden and risen. Cool slightly.
12. Whip the cream to soft peaks — or just loosen the crème fraîche with a spoon.
13. Slice biscuits in half. Layer with the roasted strawberries and cream. Pop the lids back on and eat straight away.

I once forgot to whip the cream before assembling. It slid right off the shortcakes. Still tasted amazing, though.

Common Mistakes

Why are my biscuits flat?
Could be your baking powder’s too old. Or maybe the butter melted too early. Keep it cold, always.

Why are my shortcakes dry?
Overbaking’s the culprit. Check them at 12 minutes — mine sometimes brown faster if the oven runs hot.

Can I skip the balsamic?
You can, but honestly — just try it once. It doesn’t taste vinegar-y, just deeper, sweeter.

My cream’s not whipping!
It’s probably too warm. Chill your bowl, your beaters, and use double cream — not single.

Storage & Reheating Tips

• In the fridge: Store strawberries and biscuits separately. Cream too, of course. Assembled shortcakes go soggy by the hour.
• In the freezer: Only freeze the biscuits. Wrap tightly. They’ll keep 2 months. Don’t freeze strawberries — they’ll collapse.
• To reheat: Pop the biscuits in a 180°C oven for 5–7 mins. I’ve microwaved them in a pinch, but they go soft. Fine if you’re not fussed.

What to Serve With It

• Vanilla ice cream — especially if the shortcakes are warm.
• Black coffee or Earl Grey tea — cuts through the richness.
• Fresh mint — for colour and a tiny pop of freshness.

Once I added dark chocolate shavings on top — totally unnecessary, but ridiculously indulgent.

FAQ

Can I make the biscuits ahead of time?
Yes — bake them in the morning, cool fully, and keep in a tin. Warm before serving.

Can I use frozen strawberries?
Technically, yes — but you’ll lose the texture. Best to use fresh ones in season.

Can I use whipped topping instead of cream?
You could, but Mary would disapprove. Use real cream — it’s not worth compromising here.

Can I make these smaller for a party?
Yes — cut smaller rounds and reduce baking time. They make lovely little hand-held treats.

Try More Mary Berry Recipes:

• Mary Berry Orange Polenta Cake
• Mary Berry Strawberry Muffins
• Mary Berry Apricot Cake