Sumac strawberry shortcakes

Sumac strawberry shortcakes

The magic ingredient here is sumac, a citrussy spice that adds a sour-sweetness to juicy summer strawberries. Make the shortcakes and macerate the berries in advance, then whip the cream just before serving. 

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  • Serves6
  • CourseStarter
  • Prepare30 mins
  • Cook20 mins
  • Total time50 mins

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  • 300g self-raising flour, plus extra for dusting
  • ½ tsp fine salt
  • ½ tsp baking powder
  • 75g caster sugar, plus 1½ tbsp
  • 125g unsalted butter, cubed and chilled
  • 1 egg
  • 100ml semi-skimmed milk
  • 300ml double cream
  • 1 tbsp demerara sugar (optional)
  • 400g strawberries, roughly chopped
  • tsp Cooks’ Ingredients Sumac, plus extra for sprinkling
  • ½ tsp vanilla bean paste


  1. Line a baking tray with baking parchment. Sift the flour into a large bowl, then use a fork to stir in the salt, baking powder and 75g sugar until evenly combined. Rub the butter into the flour mixture with your fingertips until you have a coarse crumb. In a jug, whisk the egg and milk, then gradually pour over the flour, using a fork to mix it in until you have a rough dough (you may not need all the liquid).

  2. Tip the dough onto a lightly floured surface, knead briefly (20-30 seconds) to bring it together, then use your hands to shape it into a 12cm x 18cm rectangle, about 2cm in thickness. Cut into 6 x 6cm rough squares, then transfer to the lined baking tray and chill for 30 minutes.

  3. Preheat the oven to 200°C, gas mark 6. Brush 1 tbsp of the double cream over the squares (or use any leftover egg mix) and sprinkle over the demerara sugar, if using. Bake for 14-18 minutes, or until golden. Transfer the shortcakes to a wire rack to cool completely.

  4. Meanwhile, in a large bowl mix the strawberries, sumac, 11⁄2 tbsp sugar and 1 tbsp water; set aside to macerate for 1 hour. Put the remaining cream and the vanilla into a bowl; whisk with a balloon whisk to soft peaks. Serve the shortcakes filled with cream and strawberries, sprinkled with a little extra sumac.

Cook’s tip

Freeze the uncooked shortcake squares, then bake from frozen for 30 minutes. 


Typical values per serving when made using specific products in recipe


2,810kJ/ 675kcals



Saturated Fat












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