Strawberry & camomile shortcakes

These delicately flavoured shortcakes have a complex, subtle spiciness from the infused camomile and are a match made in heaven for sweet British strawberries.


400g pack Waitrose British Strawberries, hulled and halved, or quartered if large 

2-3 tbsp caster sugar, to taste

Finely grated zest of 1 lemon


For the shortcakes

300ml pot essential Waitrose Double Cream

2 camomile teabags

90g unsalted butter, cubed 

2 tbsp whole milk

250g plain flour, plus extra for dusting 

2 tsp baking powder

50g caster sugar, plus 1 tbsp 

1/2 tsp vanilla bean paste or extract


1. Preheat the oven to 200°C, gas mark 6. Mix the strawberries, caster sugar and lemon zest in a small bowl and set aside to soften a little. 

2. Warm 125ml cream in a small pan with the teabags until simmering. Remove from the heat, add the butter and infuse for 5 minutes. Squeeze the teabags and discard. Rewarm the pan to melt the butter, if needed, then stir in the milk. In a large bowl, sift the flour and baking powder, then mix in the infused cream with 50g caster sugar and a pinch of salt, bringing together to make a rough dough. 

3. On a lightly floured surface, roll out the dough to a 2cm thickness. Cut out six biscuits with a 6cm round cutter, rerolling the dough as needed. Place on a lined baking tray and chill for 15 minutes. 

4. Brush the tops with a little cream and bake for 12-15 minutes, until light golden. Place on a wire rack to cool, then carefully split in half horizontally. Whip the remaining cream with 1 tbsp sugar and vanilla to soft peaks. Spoon onto half the shortcakes, add the strawberries, then balance the remaining shortcakes on top.

Cook’s tip

The shortcakes can be frozen for up to 1 month. Thaw thoroughly before filling and serving.

  • Preparation time: 20 mins
  • Cooking time: 20 mins
  • Total time: 40 mins + chilling, resting and cooling

Makes: 6

Nutritional Info

Typical values per serving:

Energy 2,469kJ
Fat 36.9g
Saturated Fat 23.1g
Carbohydrate 59.2g
Sugars 26.3g
Protein 5.7g
Salt 0.7g
Fibre 2.1g

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5 stars

Average user rating Based on 1 rating

This recipe was first published in Thu Apr 27 15:15:00 BST 2017.