Shortcakes with Fruit

    45 minutes

    This is a delicious way to eat the best fruits of summer, with cream and shortcake! Use whatever fruits you prefer.

    7 people made this

    Serves: 6 

    • 1 1/2 cups (185g) plain flour
    • 1 1/2 teaspoons white sugar
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1/4 cup cold butter, cut into small pieces
    • 1/2 cup (125ml) buttermilk
    • 1/4 cup reduced fat milk
    • 1 punnet fresh blueberries, rinsed and dried
    • 4 fresh apricots, pitted and sliced
    • 200g cherries, pitted and halved
    • 3 tablespoons icing sugar, divided
    • 3/4 cup thickened cream

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat oven to 200 degrees C. Lightly grease a baking tray.
    2. Sift together the flour, sugar, baking powder, bicarb soda and salt in a mixing bowl. Using a pastry blender or two forks, cut in the cold butter until the mixture resembles coarse crumbs. Make a well in the middle of the flour mixture; pour in the buttermilk and milk then mix just until the dough gathers together. Do not overwork. Cover the bowl and allow dough to rest 10 to 15 minutes. Roll or pat the dough into 6 rounds, each about 9cm in diameter. Place on prepared baking tray.
    3. Bake in preheated oven until puffed and golden, about 15 minutes. Place on a rack and cool to room temperature.
    4. Meanwhile, combine the blueberries, apricots and cherries in a bowl. Toss to blend and set aside.
    5. Beat the cream in a mixing bowl until soft peaks form. Stir in 2 tablespoons icing sugar; continue beating until stiff peaks form. Split the shortcakes in half and place the bottom halves on 6 serving plates. Spoon whipped cream over each half, top with fruit and place a shortcake top on each. Dust tops with remaining 1 tablespoon icing sugar.

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    Reviews in English (5)


    This review is for the shortcake only as I did not use the fruit suggested with this recipe. The shortcake comes together very quickly and easily. It bakes up great with a nice crispness to the outside of the dough. We felt it is wonderful the night it is baked, and ok the following night. We had a alot of strawberries to use, so I made a full recipe. I would make them again with the intentions of eating them all the night they are baked or down sizing the recipe for the number of shortcakes needed.  -  30 Mar 2011  (Review from Allrecipes USA and Canada)


    This is a very nice recipe. One can not substitute vinegar and milk for buttermilk and expect the same results. To review the recipe one should make the recipe as it is written. With buttermilk, the batter is not runny at all.  -  30 Jul 2010  (Review from Allrecipes USA and Canada)


    I made the shortcakes to serve with strawberries and Cool Whip and was disappointed in how the shortcakes came out. I modified the recipe slightly (1 1/2 tsp vinegar + 1% milk in lieu of buttermilk and a little bit of half-and-half plus some 1% milk in lieu of 2% milk) but I don't think the modifications were responsible for the problem. The recipe says to roll or pat the dough into rounds but mine was a very runny batter. I put globs of batter on a cookie sheet and baked it anyway. The baking time was correct but the shortcakes came out as flat disks. They tasted okay but didn't have the look I was going for.  -  05 May 2008  (Review from Allrecipes USA and Canada)