Strawberry Shortcake

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recipe by Drop

  • Time icon
    Total Time
  • Serves icon
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based on 6 ratings

The easiest and quickest shortcake biscuits you'll ever make! Vegan bakers can substitute soy or coconut cream for excellent results.

recipe updated Jun 30, 2020


  • Self raising flour icon
    Self raising flour
    400 g (about 3 cups)
  • Granulated sugar icon
    Granulated sugar
    2 tbsp (about 25.5 g)
  • Heavy cream icon
    Heavy cream
    400 g (about 1 ¾ cups)
  • Strawberries icon
    250 g (about 20 ¾)
  • Sugar icon
    1 tbsp (about 12.75 g)


  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Rolling pin
  • kCook icon Small bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl

Step preview

  1. Pre-heat oven - 200°C
  2. Line a clean baking sheet with parchment paper
  3. Add self raising flour and granulated sugar to a clean large mixing bowl
  4. Whisk together
  5. Add heavy cream to the dough
  6. Mix together until dough forms
  7. Roll out
  8. Cut out
  9. Transfer dough to baking sheet
  10. Bake until golden brown - 12 min, 200°C
  11. Add strawberries to a clean small bowl
  12. Add heavy cream and sugar to a clean medium bowl
  13. Whisk until soft peaks form
  14. Assemble cake
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