Strawberry Shortcake

Full of flavour shortcake for the perfect afters!


  • 330ml (12fl. Oz) Avonmore Whipped Cream
  • 100g (4oz) Avonmore Butter
  • 50g (2oz) Castor Sugar
  • 100g (4oz) plain flour
  • 50g (2oz) Ground Almonds
  • 225g (8oz) Strawberries, hulled
  • Icing Sugar to dust


  1. Pre-heat the oven to 180ºC, 250ºF , gas mark 4
  2. Rub the butter and sugar together and gradually mix in the flour and ground almonds. Allow to chill.
  3. Roll out pastry until ½ cm thickness and using a 2 ½ inch/6 cm round cutter, cut out 16 rounds.
  4. Place on a greased baking try, prick with a fork and bake until golden brown for 10-12 minutes
  5. When cool, take out the biscuit and spread generously with cream, top with chopped strawberries and top again with small amount of cream for the final biscuit to stick. Dust with icing sugar.
3.86 avg. rating (76% score) - 7 votes

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