Strawberry cream cheese shortcake

And now for something a little different but very classic indeed – a beautifully sweet shortcake.

This is a fabulous dessert for a girls’ lunch or even just for the family.

Serves 6-8



  • 125g butter, softened
  • 220g (1 cup) caster sugar, plus 2 tbsp extra
  • 2 eggs, beaten
  • 125g cream cheese
  • 300g (2 cups) self-raising flour, sifted
  • 375g small strawberries, with tops cut off
  • Warmed custard


  • 50g chilled butter, cubed
  • 50g (1/3) cup plain flour
  • 80g (1/2) cup brown sugar


  1. Preheat oven to 180 degrees. Lightly grease a 4cm deep, 20 x 30cm baking tray and line.
  2. Beat butter and caster sugar for 2-3 minutes. Add the eggs and beat for another 2 minutes.
  3. Add half the cream cheese and half the self-raising flour and stir to combine. Add the remaining cream cheese and SR flour and combine.
  4. Gently fold in 200g of the strawberries. Spoon into tray.
  5. Prepare the crumble by placing the butter, plain flour and brown sugar in a bowl.
  6. Use your fingers to combine until the mixture is crumbly.
  7. Sprinkle over cake mixture and bake for 40 minutes.
  8. Put the remaining strawberries, caster sugar and 2 tbsp of water in a saucepan and bring to boil. Could until strawberries soften.
  9. Serve the shortcake with the strawberries and warm custard.

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