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.

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

Makes: 6


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.