Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Vanilla Shortcake with Nashi Pears and Strawberries

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Vanilla Shortcake with Nashi Pears and Strawberries

    This American classic is given a twist here by adding some lightly poached nashi pears and crème fraîche.

    • Preparation time: 25 minutes
    • Cooking time: 35 minutes
    • Total time: 1 hour 60 minutes

    Serves: 6 - 8


    • 200g caster sugar
    • 2 Nashi pears, peeled, cored and cut into eighths
    • 225g self-raising flour
    • 75g unsalted butter
    • 1 large egg, beaten
    • 2 tsp vanilla extract
    • 4 tbsp cultured buttermilk
    • 250g crème fraîche
    • 125g strawberries, hulled and halved
    • Icing sugar to dust


    1. Preheat oven to 200°C, gas mark 6. Place 125g of the caster sugar and 300ml water in a saucepan and bring to boil. Add the pears and poach for 10 minutes.
    2. Remove pears and leave to cool. Store syrup in the fridge to use with fruit salad.
    3. Place remaining sugar and flour in a food processor and pulse. Add butter and process until it resembles fine breadcrumbs. Beat the egg with the vanilla extract and buttermilk and add to the mixture. Pulse until it resembles butter.
    4. Spoon into two generously buttered 18cm sandwich tins, making sure the surface is even and smooth. Cook in the oven for 20-25 minutes or until the shortcake is golden and risen. Turn onto a wire rack and cool.
    5. Spread half the crème fraîche over one shortcake round and cover with the strawberry halves and Nashi pears. Dust with icing sugar. Spread the remaining crème fraîche over the second shortcake and sandwich, cream side down.
    6. Dust with icing sugar and serve straightaway.

    Your recipe note

    Edit your recipe note


    Alternative recipe: Nashi Pear and Strawberry Tarte Tatin
    Melt 50g butter with 50g caster sugar in a pan until it starts to caramelise. Add 2 peeled and quartered Nashi pears and fry 10 minutes. Toss with 125g halved strawberries. Remove the strawberries and pears from the sauce and arrange in a 20.5cm tatin or cake tin. Cover with ready rolled puff pastry, trim to fit the tin. Cook in a preheated oven 220°C, gas mark 7 for 15-20 minutes. Serve immediately.


    Average user rating

    5 stars