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Lemon Shortcake & Strawberries

Lemon Shortcake and Strawberries is a simple, delicious cake with plenty of fresh strawberries and a splash of lemon.
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  • Serves


  • Difficulty


  • shortcake biscuits
  • 250 g plain flour, plus extra for rolling
  • 2 tbsp caster sugar
  • 1/4 tbsp salt
  • 115 g unsalted butter, chilled
  • 185 ml whipping cream, plus extra 1 tbsp
  • 1 tbsp lemon juice
  • 320 g strawberries, to serve (optional)
  • lemon peel, to garnish, if desired
  • 8 x 75 g scoops (600 g in total) Carte D'or Eton mess ice cream
  • 1 Pre-Heat Oven To 220c/200c.
  • 2 Sift dry ingredients into a bowl. Add the butter to the flour and rub in, to the point you still have pieces of butter visible.
  • 3 Add the cream, the lemon zest and the juice and roughly bring the dough together.
  • 4 Place the dough onto a floured surface and knead very gently. Roll out to 2 to 2 ½cm thick and, using an 8cm floured fluted cutter, cut out 8 shortcakes. Brush the tops with the extra cream and bake for 10 minutes.
  • 5 Turn tray around and place on a lower shelf if browning too much and continue cooking for another 2-4 minutes. Cool on a rack. Shortcakes may be eaten lukewarm or at room temperature.
  • 6 To serve, cut the shortcakes in half. Place a scoop of ice cream on the bases and place another shortcake as a lid. Add strawberries and lemon peel as topping, if desired.