Chamomile shortcake with strawberries and honey cream

Serves: 6-8 Prepare & Cook:


  • 4 SpinneysFood Chamomile Tea Bags
  • 250g SpinneysFood All-Purpose Flour, plus extra for dusting
  • 1½ tsp baking powder
  • 50g butter, softened
  • 50g SpinneysFood Caster Sugar
  • 180ml milk
  • 300ml double cream
  • 1½ tbsp SpinneysFood Honey
  • 200g strawberries, hulled and halved


  1. Preheat the oven to 220°C, gas mark 7. Line a baking tray with baking paper.
  2. Combine the leaves from the tea bags with the flour, baking powder and a pinch of salt. Rub in the butter with your ļ¬ngertips until the mixture resembles breadcrumbs. Stir in the sugar then slowly pour in the milk until just combined.
  3. Turn the dough out onto the tray and shape into a 15cm round. Bake for 20-25 minutes, until golden and well risen. Transfer to a wire rack to cool completely. Carefully slice off and reserve the top third.
  4. Meanwhile, whisk the cream and honey to medium peaks.
  5. Place the base of the shortcake on a cake stand or serving plate. Spoon over the honey cream, arrange the strawberries on top and finish with the lid.

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