Super Seed Strawberry Shortcakes


  • 375g self-raising flour
  • 50g Carman’s Gourmet Porridge Sachets Natural 5 Grain & Super Seed
  • 250ml lemonade
  • 150ml thickened cream, plus extra to serve
  • 1 punnet strawberries, thickly sliced
  • 1 tbsp icing sugar mixture
  • 1/2 tsp vanilla bean paste
  • Sea salt


  • Preparation time: 25 minutes
  • Cooking time: 10-12 minutes
  • Serves: 10
  1. Preheat oven to 220ºC (200ºC fan).  Line a baking tray with baking paper.
  2. In a large bowl combine flour, oats and a pinch of salt.  Mix well. Make a well in the centre and add lemonade and thickened cream, then use a metal knife to mix together the ingredients until they form a dough.
  3. Turn the dough out onto a clean surface dusted with a little extra flour.  Roll the dough out to about 3cm thick then use a 6cm round cookie cutter to cut 10 rounds from the dough.
  4. Arrange the rounds closely together on the baking tray then bake for 10-12 mins until lightly golden.
  5. In a bowl combine strawberries, icing sugar and vanilla, stir well until sugar has dissolved.  Whip extra thickened cream.
  6. Cut each scone in half, top with a generous dollop of whipped cream and heaped with strawberries.


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