Bikery’s Berry Shortcake

With summer on the doorstep, berries are easy to come by. Served with yoghurt or cream, this is a favourite with our regulars!

The great thing about this recipe is that you can swap out the fruit for whatever is in season. In the winter, try some sliced apples mixed with a little maple syrup and lemon zest.

250 g butter
¾ cup brown sugar
1 egg
1 tsp vanilla extract
2½ cups plain flour
2 tsp baking powder
2 cups of mixed berries

Preheat the oven to 180°C.

Grease a shallow baking tin (approx. 35x25cm) and line with baking paper.

In a large mixing bowl, beat the butter and brown sugar until light and fluffy.

Add the egg and vanilla and beat well. Sift in the flour and baking powder and fold into the mixture until combined. Press two thirds of this mixture into the lined tin, then spread the berries over the top. Dot the remaining shortcake mixture over the top, place in oven and bake for about 30 minutes until risen and brown. Allow to cool before cutting into squares.

Recipe The Bikery, Image Ashlee Decaires

The Bikery
15 Hanlin Road, Avantidrome, Cambridge

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