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Photo of Strawberry shortcakes by WW

Strawberry shortcakes

Total Time
45 min
30 min
15 min
Try these deliciously delicate sweetsto share with friends at your nextafternoon tea. Pinkies at the ready!


White self-raising flour

1 cup(s), (150g)

Plain flour

¾ cup(s), (110g)

Caster sugar

2 tbs

Reduced fat oil spread

40 g


1 medium, lightly beaten

Skim milk

¼ cup(s), (60ml)

Berry jam

2 tbs, strawberry variety

Full-fat cream

¼ cup(s), thickened, (60ml)

Fresh strawberries

150 g, thinly sliced


  1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
  2. Sift the combined flour and sugar into a medium bowl. With your fingertips, rub in the spread until the mixture resembles coarse breadcrumbs. Add the egg and milk and stir to combine. Turn onto a lightly floured surface and knead until just smooth.
  3. Roll out the dough until about 1cm thick. Using a 6cm cutter, cut the dough into 16 discs. Place the discs on the prepared trays and bake for 15 minutes or until lightly golden and cooked through. Set shortcakes aside on trays for 5 minutes before transferring to a wire rack to cool.
  4. Cut each shortcake in half and top the base with jam, cream and strawberries. Sandwich with the shortcake tops. Dust with icing sugar.


TIP: To keep shortcakes light, use a light touch and don’t overwork the dough.