Ingredients Jump to Instructions ↓

  1. 450g (15oz) plain flour

  2. 2 level tsp cream of tartar

  3. 1 level tsp bicarbonate of soda

  4. Pinch of salt

  5. 100g (3 1/2oz) butter, chilled and cubed

  6. 100g (3 1/2oz) caster sugar

  7. 1 large egg, beaten

  8. 8-10 tbsp full-cream milk

  9. 300ml ( 1/2 pint) double cream

  10. 2tsp rosewater

  11. 2tbsp icing sugar, optional

  12. 8tbsp fresh strawberry jam Use our jam recipe

  13. 2 baking sheets, buttered

Instructions Jump to Ingredients ↑

  1. Set the oven to 220°C (gas mark 7).

  2. To make the shortcake, sift the flour, cream of tartar, bicarbonate of soda and pinch of salt into a large bowl. Rub in the butter to fine-crumb stage and stir in the sugar.

  3. Next, make a well in centre and mix in the egg and enough milk to a make a soft dough. Knead lightly on a floured surface, halve and roll out each piece to a 23cm (9in) circle. Slide these circles onto the baking sheets and score each into 8 wedges.

  4. Dust both rounds with flour and bake for 15-18 mins until golden. Cool on a wire rack. (The cake in the top of the oven will take 15 mins; take it out and move the other cake up in the oven to bake for another 3 mins.)

  5. When ready to serve, make the filling. Whip the cream to a soft-peak stage, adding the rose water and icing sugar to taste, if liked.

  6. Break the shortcake rounds into wedges and put a large spoonful of whipped rose-water cream on to 8 of the upturned wedges. Top with a tablespoon of strawberry jam and then place another shortcake on top. Dredge with icing sugar. Serve straight away.


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