Mary Berry’s Strawberry Shortcake is made with butter, eggs, caster sugar, self-raising flour, baking powder, milk, vanilla extract, strawberry jam, lemon juice, fresh strawberries, double cream, and crème fraîche. This delicious Strawberry Shortcake recipe creates a delightful dessert that takes about 50 minutes to prepare and can serve up to 27 people.
Mary Berry Strawberry Shortcake Ingredients
For the cake:
- 225g/8oz butter softened, or baking spread, plus extra for greasing
- 4 free-range eggs
- 225g/8oz caster sugar
- 300g/10½oz self-raising flour
- 2 level tsp baking powder
- 4 tbsp milk
- 1 tsp vanilla extract
For the filling:
- 2 tbsp strawberry jam
- 1 tsp lemon juice
- 300g/10½oz small fresh strawberries, hulled and cut in half
- 300ml/10½oz double cream, whipped
- 200ml/7fl oz full-fat crème fraîche
- Icing sugar, for dusting
How To Make Mary Berry Strawberry Shortcake
- Preheat Oven: Preheat the oven to 180°C/350°F (160°C Fan)/Gas Mark 4. Grease the traybake tin with butter or baking spread and line the base and sides with baking paper.
- Mix Cake Batter: Measure all cake ingredients into a large bowl. Beat well with an electric mixer for about 2 minutes until well blended. Turn the mixture into prepared tin and smooth the surface.
- Bake: Bake for 35 minutes, or until the cake has shrunk from the sides of the tin and springs back when pressed in the center with your fingertips. Leave to cool in the tin.
- Prepare Cake: Remove the cake from the tin and trim the edges so they are perfectly straight. Cut the cake lengthways into three strips, then cut across each strip into nine 7x3cm/2¾x1½in slices. Cut each slice in half horizontally.
- Prepare Filling: Mix the strawberry jam and lemon juice in a bowl. Toss the strawberries in the jam to coat. Mix the whipped cream and crème fraîche.
- Assemble: Spread or pipe a thick layer of the cream mixture over the base of each half-sponge. Top with two or three glazed strawberries and place the top half of the sponge on top. Dust with icing sugar before serving.
Recipe Tips
- Ensure Cake Consistency: Beat the cake mixture until well blended but avoid over-mixing, as this can make the cake dense and heavy.
- Check Cake Doneness: Test the cake with a skewer in the center. If it comes out clean, the cake is ready. If it has batter on it, bake for a few more minutes.
- Cool Cake Properly: Allow the cake to cool completely in the tin before trimming and cutting to avoid crumbling.
- Whip Cream to Stiff Peaks: Whip the double cream until it forms stiff peaks before mixing with the crème fraîche to ensure it holds its shape when layered.
- Glaze Strawberries Well: Toss the strawberries thoroughly in the jam and lemon juice mixture to ensure they are evenly coated for a glossy finish.
What To Serve With Strawberry Shortcake?
This delicious Strawberry Shortcake pairs well with vanilla ice cream, fresh mint leaves, a drizzle of chocolate sauce, or a dollop of Greek yogurt. It also can be served alongside a cup of tea, a glass of sparkling water, or a light fruit salad for a refreshing dessert.
How To Store Leftovers Strawberry Shortcake?
- Refrigerate: Let the leftover Strawberry Shortcake cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
- Freeze: If freezing, wrap the Strawberry Shortcake slices in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw in the refrigerator for several hours before enjoying.
How To Reheat Leftovers Strawberry Shortcake?
- In The Oven: Preheat the oven to 160°C/320°F. Place the Strawberry Shortcake on a baking sheet and cover loosely with foil. Heat for about 10 minutes, or until warmed through.
- In The Microwave: Place the Strawberry Shortcake on a microwave-safe plate. Heat on medium power for about 30-45 seconds, checking to ensure it doesn’t overheat.
Mary Berry Strawberry Shortcake Nutrition Facts
Serving Size: 1 of 27 slices
- Calories: 345
- Total Fat: 21g
- Saturated Fat: 12g
- Cholesterol: 91mg
- Sodium: 140mg
- Potassium: 160mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Pineapple Fruit Cake
- Mary Berry Cauliflower Pie
- Mary Berry Sweet Potato Soup
- Mary Berry Carrot And Banana Cake
Mary Berry Strawberry Shortcake Recipe
Description
Mary Berry’s Strawberry Shortcake is made with butter, eggs, caster sugar, self-raising flour, baking powder, milk, vanilla extract, strawberry jam, lemon juice, fresh strawberries, double cream, and crème fraîche. This delicious Strawberry Shortcake recipe creates a delightful dessert that takes about 50 minutes to prepare and can serve up to 27 people.
Ingredients
For the cake:
For the filling:
Instructions
- Preheat Oven: Preheat the oven to 180°C/350°F (160°C Fan)/Gas Mark 4. Grease the traybake tin with butter or baking spread and line the base and sides with baking paper.
- Mix Cake Batter: Measure all cake ingredients into a large bowl. Beat well with an electric mixer for about 2 minutes until well blended. Turn the mixture into prepared tin and smooth the surface.
- Bake: Bake for 35 minutes, or until the cake has shrunk from the sides of the tin and springs back when pressed in the center with your fingertips. Leave to cool in the tin.
- Prepare Cake: Remove the cake from the tin and trim the edges so they are perfectly straight. Cut the cake lengthways into three strips, then cut across each strip into nine 7x3cm/2¾x1½in slices. Cut each slice in half horizontally.
- Prepare Filling: Mix the strawberry jam and lemon juice in a bowl. Toss the strawberries in the jam to coat. Mix the whipped cream and crème fraîche.
- Assemble: Spread or pipe a thick layer of the cream mixture over the base of each half-sponge. Top with two or three glazed strawberries and place the top half of the sponge on top. Dust with icing sugar before serving.
Notes
- Ensure Cake Consistency: Beat the cake mixture until well blended but avoid over-mixing, as this can make the cake dense and heavy.
- Check Cake Doneness: Test the cake with a skewer in the center. If it comes out clean, the cake is ready. If it has batter on it, bake for a few more minutes.
Cool Cake Properly: Allow the cake to cool completely in the tin before trimming and cutting to avoid crumbling. - Whip Cream to Stiff Peaks: Whip the double cream until it forms stiff peaks before mixing with the crème fraîche to ensure it holds its shape when layered.
- Glaze Strawberries Well: Toss the strawberries thoroughly in the jam and lemon juice mixture to ensure they are evenly coated for a glossy finish.
Mary Berry Strawberry Shortcake Recipe