The flavour combination of strawberries and cream always brings back nostalgic memories for me. From sprinkling freshly cut strawberries with icing sugar and a drizzle of cream, right through to lollipops of the same flavour that taste just like childhood.
These days I feel this flavour combo has fallen by the wayside, or perhaps I’ve just grown up. So when I was thinking of a new recipe, I knew I wanted to do my own version of the classic kiwi shortcake, but give it those nostalgic flavours of strawberries and cream. So, here we have it!
This morrish slice starts with a vanilla shortcake base, which is then filled with smooth cream cheese and freshly diced strawberries (you get bonus points if you picked them yourself, just like I did for this recipe) and topped off with a generous shortcake crumble on top. I guarantee you’ll fall in love with these flavours all over again and will be out foraging for fresh berries each season just to make this shortcake recipe. Enjoy.
- 120g Butter – Room Temperature
- 120g Caster Sugar
- 2 Teaspoons Vanilla Extract
- 1 Egg
- 300g Plain Flour
- 1 Teaspoon Baking Powder
- 400g Fresh Strawberries
- 80g Caster Sugar
- 250g Cream Cheese
- 1 Teaspoon Vanilla Extract
- 1 Egg
To start, turn the oven onto 180°c bake and line a 20cm square tin with baking paper. Set aside.
For the dough, beat together the butter, sugar and vanilla extract until pale and fluffy. Then add in the egg and beat once again until well incorporated. Add the flour and baking powder and mix through until a dough forms. Press 2/3 of the dough over the base of the prepared baking tin and keep the remaining 1/3 to be used shortly.
For the filling, dice up the strawberries into smaller pieces and set aside. Next, in a medium sized bowl, beat together the cream cheese, sugar, vanilla and egg until smooth then pour overtop of the prepared base. Scatter the freshly diced strawberries over top, before sprinkling the remaining dough over top.
Bake for 35-40 minutes or until the top is nice and golden.
Remove from the oven and allow to cool before slicing. I recommend allowing this shortcake to cool and set completely in the fridge before cutting. Serve as is or with extra cream.
Store remaining shortcake in the fridge.