Waitrose and Partners
Strawberry & chamomile shortcakes

Strawberry & chamomile shortcakes

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

5 out of 5 stars(1) Rate this recipe
  • Makes6
  • CourseDessert
  • Prepare20 mins
  • Cook20 mins
  • Total time40 mins
  • Pluschilling, resting and cooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 400g Waitrose British Strawberries, hulled and halved, or quartered if large
  • 3 tbsp caster sugar, to taste
  • 1 Lemon, finely grated zest


  • 300ml double cream, plus extra for glazing
  • 2 chamomile tea bags
  • 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
  • pinch salt
  • ½ 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.


Typical values per item when made using specific products in recipe


2,469kJ/ 592kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating