Strawberry Shortcake

Strawberry shortcake served in a glass

Wholefoods Kitchen chef Naomi has picked out a favourite recipe to share with you: strawberry shortcake.

This makes a super seasonal dessert that looks impressive on any festive table. It’s a buttery biscuit layered with whipped cream and macerated strawberries.


  • 500 g fresh strawberries
  • 1 lemon, juiced
  • 85 g caster sugar
  • 510 g plain flour
  • 85 g granulated sugar
  • 1 tbsp baking powder
  • pinch salt
  • 70 g cold butter, cut into small dice
  • 275 ml thickened cream
  • 1 egg, beaten


Slice the strawberries and toss with lemon juice and caster sugar in a bowl; set aside to macerate for about an hour.

Preheat oven to 170°C.

Combine flour, 50 g granulated sugar, baking powder and salt. Add diced butter and rub through flour using fingertips until it looks like a coarse crumb.

In a separate bowl, mix the egg and 175 ml cream. Add to flour mixture, stir until just combined.

Roll dough out onto a floured surface to 1/2 inch thick (that’s 1.25 cm for you non-Imperialists!). Cut our rounds using a 6 cm cutter (or use a glass). Place all the rounds onto a baking tray lined with baking paper. Brush with egg wash and sprinkle with remaining sugar. Bake 15 minutes or until golden, transfer to a wire rack to cool.

Once the shortbread is cooled, whisk the remaining cream until soft peaks form. Layer the shortbread pieces with strawberries and cream and serve. Serves 3-4 people.

Naomi in the kitchen