Best Strawberry Shortcakes Recipes

THE ORIGINAL BISQUICK® STRAWBERRY SHORTCAKES

Steps:

• In medium bowl, stir together strawberries and 1/2 cup sugar; set aside for about 1 hour.
• Heat oven to 425°F
• In another medium bowl, stir Bisquick® mix, milk, 3 tablespoons sugar, and melted butter until a soft dough forms.
• Drop the dough by rounded tablespoonfuls into 6 mounds onto ungreased cookie sheet; dust with sugar.
• Bake 10 to 12 minutes or until golden brown.
• Meanwhile, in a chilled small bowl whip the cream, adding a drop or two of vanilla and a teaspoon of sugar. Beat with an electric mixer on high speed until soft peaks form.
• Serve one of two ways:.
• 1. Split warm shortcakes; fill and top with strawberries and whipped cream, or
• 2. Break up one biscuit per person into big pieces into a dessert bowl. Ladle strawberries over the biscuit; add a dolop of whipped cream.
• COOK'S TIP: Alternatives to strawberries could include raspberries, blueberries & peaches, and my favorite, apricots & honey (Soak dried apricots in warm water for 1 hour; chop fine. Gently toss apricots with honey and let stand awhile to blend flavors. Serve over shortcakes.).

CHOCOLATE STRAWBERRY SHORTCAKES

Steps:

• Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened. , Divide dough into 8 patties, about 3/4-in. thick. Place on parchment-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips. , Bake at 400° for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate., To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired.

EASY STRAWBERRY SHORTCAKES

Steps:

• Sprinkle strawberries with 1/2 cup sugar; let stand 1 hour.
• Heat oven to 450°F. Grease bottom and side of round pan, 8x1 1/2 inches.
• Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. Pat dough in pan.
• Bake 15 to 20 minutes or until golden brown.
• Split layer horizontally in half while hot. Spread with butter; fill and top with strawberries. Serve warm with cream.

STRAWBERRY AND BASIL-CORNMEAL SHORTCAKES WITH VANILLA WHIPPED CREAM

Steps:

• Make the Strawberry Filling:
• Place about one-third of the strawberries in a medium nonreactive (glass or ceramic) bowl and crush them with a fork or potato masher. Add the remaining strawberries to the bowl and tear them up with your fingers into bite-size pieces, making sure any juice falls into the bowl. Sprinkle the sugar, basil, and vinegar over the strawberries and toss to coat. Let sit for at least 30 minutes or up to 3 hours before using.
• Make the Whipped Cream:
• Split the vanilla bean lengthwise, if using, and scrape the seeds into the heavy cream in the measuring cup. (Or add the vanilla extract.) Add the sugar and stir to dissolve. Add the empty vanilla bean, cover with plastic wrap, and let steep in the refrigerator while you make the shortcakes.
• Make the Basil-Cornmeal Shortcakes:
• Preheat the oven to 425°F and line a baking sheet with parchment paper or a Silpat. Combine the flour, cornmeal, 3 tablespoons of the sugar, the baking powder, baking soda, salt, and basil in a large bowl. Cut the butter into ½-inch chunks, sprinkle over the flour, and toss to coat. Using your fingers, flatten the cubes of butter and then rub and squeeze the butter and flour together until the butter is broken into small pieces, about the size of peas.
• Set aside the egg white in a small bowl. Combine the egg yolk and the yogurt in a small bowl and beat together until the yolk is incorporated into the yogurt. Scrape the yogurt into the dry ingredients and toss first with a fork, then your hands, until a dough forms. It might seem dry at first, but keep tossing together and a dough will form. Divide the dough into 4 balls and place on the lined baking sheet, pressing down slightly to form disks. Add the water to the egg white and beat until frothy. Brush the top of each shortcake with a light coating of the egg white wash and sprinkle with the remaining 1 tablespoon sugar. Bake until the biscuits are golden brown on top and a toothpick inserted in the center comes out clean, 14 to 18 minutes. Let cool on the baking sheet for 5 minutes and then carefully move to a wire rack.
• While the shortcakes are cooling, finish the whipped cream. Remove the vanilla pod from the cream and transfer the cream to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until soft peaks form.
• Assemble the Shortcakes:
• Use a serrated knife to split the shortcakes in half. Spoon the whipped cream onto the bottom of each shortcake, add some strawberries, sprinkle with a little basil, add another dollop of whipped cream, and replace the top of each shortcake. Serve immediately.
• Tearing Strawberries:
• It sounds odd, but tearing the strawberries by hand in this recipe actually serves a purpose. If you slice the strawberries, the fruit tends to slip and slide off the whipped cream. However, if you tear the fruit with your fingers, the jagged edges of the fruit have nooks and crannies that help capture the whipped cream. It also helps bruise the fruit so that a little more juice is released for the shortcake. So get your hands dirty and start tearing away!
• VARIATION: Blueberry and Coriander Shortcakes With Lemon-Scented Whipped Cream
• Make the blueberry filling by combining 4 cups (680 g) fresh blueberries (don't use frozen), 1⁄2 cup (100 g) granulated sugar, the zest of 1 lemon, and 1 tablespoon fresh lemon juice in a medium saucepan. Cook over medium heat, stirring constantly, until the juices start to boil and a few of the berries start to pop, 3 to 5 minutes. Remove from the heat and set aside to cool to room temperature or refrigerate overnight.
• For the shortcakes, first toast 4 teaspoons coriander seeds in a dry skillet over medium heat until fragrant. Remove and let cool, then crush with a mortar and pestle or a spice grinder. Increase the all-purpose flour to 1 1⁄2 cups (210 g) and omit the cornmeal, and substitute 2 teaspoons of the crushed toasted coriander for the basil. Sprinkle 1⁄4 teaspoon crushed coriander over each shortcake with the sugar before baking. Make the whipped cream as directed, then fold in 1 tablespoon lemon zest or 2 teaspoons lemon extract. Sprinkle the remaining coriander over the blueberries when assembling in place of the basil.

HOMEMADE STRAWBERRY SHORTCAKES

Steps:

• Heat oven to 400°F. In large bowl, mix strawberries (with juices) and 1/4 cup sugar; set aside.
• In medium bowl, cut butter into flour, 1/3 cup sugar, the baking powder and salt, using pastry blender or 2 forks, until mixture looks like coarse crumbs. Stir in milk.
• Place on lightly floured surface; knead 5 to 7 times or until dough forms. Pat dough 1/2 inch thick; cut out 12 rounds with 2 1/2-inch round cutter. Place on ungreased cookie sheet. Brush egg yolk over rounds; sprinkle with 1 teaspoon sugar.
• Bake 12 to 15 minutes or until golden brown. Cool 15 minutes.
• In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Split shortcakes in half horizontally. Spoon strawberries between halves and over tops. Top with whipped cream and additional strawberries.

TRIPLE STRAWBERRY SHORTCAKES

Steps:

• Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, freeze-dried strawberries, granulated sugar, baking powder and salt in a food processor until the strawberries are crushed. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream and egg in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead 3 or 4 times.
• Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F. Lightly brush each ball of dough with heavy cream and sprinkle with granulated sugar. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
• Meanwhile, make the filling: Puree 2 cups strawberries in a blender until smooth. (You should have about 1 cup puree.) Toss the remaining 4 cups strawberries with 1/2 cup of the strawberry puree, the granulated sugar and lemon juice; cover and refrigerate until ready to use.
• Crush or finely chop the freeze-dried strawberries until powdery; transfer to a large bowl and add the heavy cream and confectioners? sugar. Beat with a mixer on medium-high speed until stiff peaks form. Add the vanilla and beat until combined. Gently fold in the remaining 1/2 cup strawberry puree. Refrigerate until ready to use.
• Split each shortcake and fill with the strawberries and whipped cream.

CHOCOLATE CHIP STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 375°. In a small bowl, combine strawberries and sugar; cover and refrigerate until serving., In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients until a thick batter forms. Gently stir in chocolate chips., Drop by 1/3 cupfuls onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake 18-20 minutes or until golden brown. Remove to wire racks to cool., Cut biscuits in half horizontally. Spoon fruit onto bottom halves. Top with whipped cream if desired; replace biscuit tops. Serve immediately.

STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.
• Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
• Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.

CHOCOLATE STRAWBERRY SHORTCAKES

Steps:

• Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.
• Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.
• Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.
• Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.

STRAWBERRY BALSAMIC SHORTCAKES

Steps:

• To make the strawberries, toss the coined berries and cane sugar together in a bowl. Let them sit for about 20 minutes, or until they start to break down and liquefy.
• Preheat the oven to 450°F (230°C or gas mark 8) and have a sheet pan lined with parchment nearby.
• To make the biscuits, in a bowl, stir together the flour, baking powder, granulated sugar and salt. Drizzle over the olive oil, and gently toss with your hands until droplets of oil are dispersed evenly throughout the flour. Add the buttermilk, stirring gently and compressing with your hands until a shaggy dough is formed. Dump out onto a floured work surface and knead until it comes together into a solid mass. Roll it out into a 1¼-inch (3-cm)-thick disk. Using a 3-inch (7.5-cm) biscuit cutter, punch out 6 biscuits, folding and re-rolling the dough if needed. Place the biscuits on the lined sheet tray, brush with more buttermilk, sprinkle with raw sugar if using, and bake for 8 to 10 minutes, or until slightly puffed and golden brown. Remove the biscuits and transfer to a wire rack to cool.
• To make the balsamic glaze, combine the balsamic vinegar and honey in a saucepan and bring it to a simmer. Cook over medium-low heat for 10 to 15 minutes, or until the liquid reduces by half. Set aside to cool and thicken.
• To make the whipped cream topping, when you're ready to serve, beat together the cream and honey in a stand mixer with a whisk attachment, or in a bowl with an electric mixer, until stiff peaks form, about 3 minutes. Split the cooled biscuits in half and spoon on some of the strawberries along with some of their juices so it soaks into the bottom biscuit. Top with a dollop of whipped cream, followed by a drizzle of the balsamic glaze. Top with the other half of the biscuit, and repeat with more strawberries, more cream, and another drizzle of glaze. Repeat with the rest of the biscuits, and serve immediately.

STRAWBERRY SHORTCAKES WITH BALSAMIC AND BLACK PEPPER SYRUP

Steps:

• For biscuits:
• Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Place flour, 4 tablespoons sugar, baking powder, and salt in processor. Using on/off turns, process to blend. Add butter; cut in using on/off turns until butter resembles large peas, about five 1-second intervals. Add cream; using on/off turns, process until moist clumps form. Transfer dough to lightly floured work surface. Gather dough into ball; flatten into 8 x 4-inch rectangle (about 1 1/4 inches thick). Cut lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits. Transfer biscuits to prepared baking sheet and chill 20 minutes. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
• Brush top of biscuits with egg glaze; sprinkle with remaining 1 tablespoon sugar. Bake until biscuits are golden brown and tester inserted horizontally comes out clean, about 15 minutes. Transfer to rack and cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
• For filling:
• Mix strawberries, 5 tablespoons sugar, vinegar, and black pepper in medium bowl. Let macerate 30 minutes, stirring occasionally.
• Using electric mixer, beat cream, vanilla, and remaining 1 tablespoon sugar in another medium bowl until peaks form.
• Cut biscuits horizontally in half. Place bottom half of each biscuit, cut side up, on plate. Using slotted spoon, divide strawberries among biscuits. Spoon dollop of whipped cream atop strawberries. Cover each with top half of biscuit. Drizzle some of juices from strawberries around shortcakes.

STRAWBERRY-RASPBERRY SHORTCAKES

Steps:

• For the fruit: In a large bowl, toss together the strawberries, raspberries, sugar, orange zest, and orange juice. Let the mixture sit for at least 30 minutes to allow the fruit to release some of its juice.
• For the shortcakes: Preheat the oven to 450 degrees F. In a food processor, combine the flour, 1 tablespoon of the sugar, baking powder, and salt. Pulse to combine. Toss in the butter, heavy cream, and vanilla and pulse, pulse, pulse until the mixture comes together to form a rough ball; it should look fairly crumbly.
• Line a baking sheet with parchment paper or a silicone mat. With lightly floured hands, form the dough into craggy-looking balls, a bit larger than golf balls. They should look a little like toads and DEFINITELY not be perfect. Place the balls on the baking sheet and squish each ball to flatten it some; sprinkle the balls with the remaining tablespoon of sugar.
• Put the cakes in the oven and bake for 11 to 12 minutes, or until golden brown. Remove and let cool.
• To assemble: Toss the mint with the fruit and stir to combine. Cut the shortcakes in half equatorially, place the bottom halves on individual plates, and divide the fruit and juice among them. Place a scoop of ice cream on top of the fruit, replace the tops, and serve immediately.

STRAWBERRY SHORTCAKES WITH BROWN SUGAR BISCUITS AND WHITE CHOCOLATE CREAM

Steps:

• For white chocolate cream:
• Place white chocolate in medium bowl. Place 1 tablespoon water in very small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes. Bring 1/2 cup cream and 3 tablespoons sugar to simmer in small saucepan, stirring until sugar dissolves. Remove from heat; add gelatin and stir until dissolved. Pour gelatin mixture over white chocolate, whisking until melted and smooth. Cool to room temperature.
• Beat remaining 2 cups cream in large bowl until peaks form. Fold 1/2 cup cream into white chocolate mixture to lighten. Fold chocolate mixture into remaining cream in bowl. Refrigerate until cold, at least 1 hour and up to 3 hours.
• For biscuits:
• Combine flour, brown sugar, baking powder, and salt in large bowl; whisk to blend. Add butter. Using fingertips, rub in until coarse meal forms. Gradually add 1 cup cream, tossing until moist clumps form. Gather dough into ball; shape into 8 1/2-inch round on parchment or foil. Chill 15 minutes.
• Preheat oven to 350°F. Line rimmed baking sheet with parchment paper. Cut dough into eight 3-inch rounds, gathering scraps and reshaping as needed. Place rounds on prepared sheet, spacing 2 inches apart. Brush tops with cream and sprinkle with raw sugar. Bake until tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven 5 minutes before using.)
• For strawberries:
• Combine strawberries, 1/4 cup sugar, lemon juice, lemon peel, and mint or lavender in medium bowl; toss to blend. Let stand at room temperature until juices form, at least 10 minutes, or refrigerate until ready to use, up to 2 hours.
• Cut biscuits in half horizontally. Place 1 bottom on each of 8 plates and mound strawberries with syrup on each, dividing equally. Cover with white chocolate cream and biscuit tops.
• *Also called turbinado or demerara sugar; available at most supermarkets and natural foods stores.
• **Also called culinary lavender buds; available at many health foods stores and from surfasonline.com.

STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Toss strawberries with 1/2 cup confectioners' sugar in a bowl; set aside at room temperature for 1 hour for juice to form.
• Whisk flour, white sugar, baking powder, and sea salt in a bowl. Cut unsalted butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. Pour 1 cup cream into flour mixture, starting with 1/2 cup and adding a tablespoon or two at a time as needed. Stir to make a soft dough. Add more cream as needed. Place dough into a floured bowl and knead a few times with the heel of your hand.
• Roll dough out 1/2 inch thick on a floured surface; cut dough into 6 3-inch rounds using a biscuit cutter. Place onto ungreased baking sheet.
• Bake until tops are golden brown, 10 to 12 minutes. Cool on wire racks.
• Whip remaining 1 cup cream in a metal or glass bowl, using an electric mixer, until cream forms soft peaks when beaters are lifted directly up out of cream; gently fold in 2 tablespoons of confectioners' sugar and vanilla extract. Cover and refrigerate cream until ready to serve.
• To serve, split each shortcake round horizontally, using a serrated knife, and place bottoms of shortcakes onto serving plates. Spoon about 1/2 cup of strawberries and juice onto shortcake half; top with 1/4 cup of whipped cream. Place shortcake tops onto desserts; dust each dessert with about 1 teaspoon confectioners' sugar and a sprig of mint.

STRAWBERRY RHUBARB SHORTCAKES

Steps:

• Make the filling:
• In a heavy saucepan combine the rhubarb, the sugar, and the orange juice and simmer the mixture, stirring occasionally, for 5 to 10 minutes, or until the rhubarb is tender. Transfer the mixture to a bowl, stir in the strawberries, and let the mixture cool. Chill the filling, covered, for at least 2 hours or overnight.
• Make the shortcakes:
• Into a bowl sift together the flour, the sugar, the salt, the baking powder, and the cardamom and blend in the orange zest, the butter, and the shortening until the mixture resembles meal. In a small bowl whisk together the milk, the egg, and the vanilla, add the milk mixture to the flour mixture, and stir the mixture with a fork until it just forms a dough. Turn the dough out onto a floured surface and knead it gently for 20 seconds. Pat the dough into a 6-inch round, cut it into 6 wedges, and transfer the wedges to a buttered baking sheet. Bake the shortcakes in the middle of a preheated 425°F. oven for 12 to 15 minutes, or until they are golden, transfer them to a rack, and let them cool.
• In a bowl with an electric mixer beat the cream until it just holds soft peaks and add the sugar, beating. Beat in the orange-flower water and beat the cream until it holds stiff peaks. Split the shortcakes horizontally with a fork, arrange the bottom halves on 6 plates, and spoon the filling over them. Spoon the whipped cream over the filling and cover it with the top halves of the shortcakes.

STRAWBERRY AND RHUBARB SHORTCAKES

Steps:

• Stir together rhubarb, sugar, limoncello, and cornstarch for filling in a saucepan just until cornstarch dissolves. Bring to a simmer over medium heat. Cook, stirring, until rhubarb is softened and mixture is slightly thickened, 6 to 8 minutes. Remove from the heat and stir in strawberries.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk together flour, white sugar, baking powder, baking soda, and salt for biscuits in a large bowl. Add butter and stir until coated. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse, wet sand. (It should hold together when squeezed, then crumble away.)
• Whisk together buttermilk, egg, and vanilla in a small bowl; pour into the flour mixture and quickly stir with a fork. When mixture begins to hold together, transfer to a floured surface.
• Knead just until a dough ball forms. Press into a 7x10-inch rectangle about 1/2 inch thick. Fold into thirds, then press into a 5x7-inch rectangle about 1 inch thick.
• Cut dough into 8 biscuits and arrange 1 1/2 inches apart on the prepared baking sheet. Brush with whipping cream and sprinkle with coarse sugar.
• Bake in the preheated oven until golden, 12 to 14 minutes. Transfer to a wire rack. Let cool about 15 minutes.
• Slice biscuits in half; serve with filling and whipped cream.

STRAWBERRY SHORTCAKES, DECONSTRUCTED

Steps:

• Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
• Sift the flour, 2 tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Combine the eggs and heavy cream in a measuring cup and, with the mixer still on low, add to the flour mixture. Mix until just combined. The dough will be sticky.
• Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough 1/2 to 5/8 inch thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter in flour and cut 16 to 18 biscuits. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Cool on the pan.
• To serve, toss the strawberries with 1/3 cup of sugar and the Grand Marnier in a medium bowl. Place the berries in 6 martini glasses, top each with a dollop of whipped cream, and serve with 2 or 3 shortcakes on the side.

STRAWBERRY & VANILLA SHORTCAKES

Steps:

• Heat oven to 220C/fan 200C/gas 7 and lightly flour a baking sheet. Put the flour, butter, sugar, half of the vanilla seeds and ¼ tsp salt into the bowl of a food processor, then pulse until fine. Tip into a large bowl. Beat the milk, egg and a good squeeze of lemon together, then tip into the bowl and bring together with a knife, using a cutting action, until you have a clumpy dough. Finally bring together with your hands if you need to.
• Lightly flour the work surface, tip the dough onto it, then quickly shape into a smooth-ish disc. Using a rolling pin, pat out to 2cm thick. Cut out 8 rounds with a smooth 7cm cutter (you'll need to pinch together the trimmings). Glaze just the tops with beaten egg, transfer to the floured sheet, then bake for 10-12 mins until risen and golden, and they sound hollow when tapped on the bottom. Cool on a wire rack.
• Beat the remaining vanilla seeds and icing sugar into the clotted cream. It will get runnier at first, but keep beating and it will thicken again. To serve, slice the very top from each shortcake to give a flat surface, then spoon over about 1 tsp jam. Top with a good dollop of the vanilla clotted cream and finish with the strawberries.

COCONUT-CHOCOLATE STRAWBERRY SHORTCAKES

Steps:

• Make the shortcakes: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Transfer to a large bowl and stir in the chocolate chips and 1 cup shredded coconut. Gently fold in the heavy cream mixture using a rubber spatula until just combined.
• Divide the dough into 6 pieces on the prepared baking sheet; pat into 3-inch rounds (about 1 inch high). Brush the rounds with heavy cream and sprinkle with the remaining 1/2 cup shredded coconut. Bake until lightly browned and slightly firm to the touch, about 30 minutes. Let cool on the baking sheet.
• Meanwhile, make the toppings: Toss the strawberries, 1/4 cup brown sugar and the vanilla in a medium bowl; set aside.
• Just before serving, beat the heavy cream, sour cream and the remaining 1/4 cup brown sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Split the shortcakes in half; sandwich the strawberries and cream between the halves.

STRAWBERRY SHORTCAKES WITH MINT AND WHIPPED CREAM

Steps:

• Make biscuits:
• Preheat oven to 375°F. Line baking sheet with parchment paper. Blend flour, 4 tablespoons sugar, baking powder, and salt in processor 5 seconds. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 cup cream and orange peel. Process just until moist clumps form. Gather dough into ball; gently knead 5 turns. Roll out dough on floured surface to 3/4-inch-thick round. Using 3-inch-diameter cutter, cut out 3 rounds. Gather dough and reroll as needed to make 3 more 3-inch rounds. Arrange rounds on prepared sheet. Brush with 2 tablespoons cream; sprinkle with 1 tablespoon sugar.
• Bake biscuits until pale golden and tester inserted into center comes out clean, about 20 minutes. Cool 15 minutes. (Can be made 2 hours ahead.)
• Make berries and cream:
• Combine berries, 1/2 cup sugar, mint, and orange peel in medium bowl; stir to blend. Let stand at least 30 minutes and up to 2 hours, stirring occasionally.
• Combine cream, vanilla, and remaining 3 tablespoons sugar in large bowl. Whisk until soft peaks form.
• Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 6 bowls. Top each with berries, then sweetened whipped cream and biscuit top.