Ballymaloe Strawberry Shortcake


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Cook Time: 



  • A Party


It's summer time and nothing evokes summer as much as a strawberry dessert.  The following is the message direct from Myrtle Allen accompanying this Ballymaloe classic in her original Ballymaloe Cookbook.  

"This shortcake mixture makes a good biscuit to go with morning coffee or fruit fool. It was first made for us by one of my children's friends when I decided to let them all loose in the kitchen on a wet Sunday afternoon.  No wonder that I so firmly believe in having children in the kitchen, except at certain moments!"


  • 6 ozs (175g/1 1/4 cups) flour
  • 4 ozs (110g/1 stick) butter
  • 2 ozs (50g/1/4 cup) castor sugar
  • 1/2 lb (225g) strawberries
  • 8 fl ozs (250ml/1 cup) Chantilly cream - whipped sweetened cream
  • 1 teaspoon icing sugar
  • 1/4 teaspoon pure vanilla extract


  • 6 - 8 whole strawberries and fresh mint leaves


  • Rub the butter into the flour and castor sugar as for shortcrust pastry. Gather the mixture together and knead lightly. Rest for a few minutes if you have time.
  • Roll out into 2 circles 7 inches (17.5cm) in diameter, 1/4 inch (7mm) thick.
  • Bake in a preheated moderate oven 180°C/350°F/regulo 4, 15 minutes approx or until pale golden. Remove and cool on a rack. One circle may be marked with a knife into wedges while still warm, to facilitate cutting later.
  • Shortly before serving sandwich with chantilly cream and halved sugared strawberries.
  • Sieve icing sugar over the top and decorate with rosettes of cream, whole strawberries and fresh mint leaves.

Note: Individual strawberry shortcakes may be made with 3 inch (7.5cm) discs of shortbread.

Cut the strawberries lengthways and brush with red currant jelly if available.

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