Serves: 12

Summer Berry Shortcakes

FG 2 | CC 5

Calories: 125 kcal
Summer Berry Shortcake


  • Cream the butter and sugar together (it'as quicker with a whisk or a food processor).
  • Add the sifted flour and salt and mix to a stiff dough.
  • Knead lightly, cover and refrigerate for about 30 minutes.
  • Roll out the dough 5mm thick. Cut out 12 x 5cm circles and use to line a tartlet or muffin tin. Prick the bases.
  • Bake in a preheated oven at 170°C, 325°F, Gas Mark 3 for 6-8 minutes, until cooked.
  • Remove and cool on a wire rack.
  • Roughly chop and stir 2/3 of the berries into the yogurt, and use to fill the cooled shortcake tartlets.
  • Decorate with the remaining strawberries and mint sprigs.