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Proudly Australian

Strawberry Shortcake Biscuits

Recipe by 


  • 6 cups/900g/2 lbs  All purpose flour
  • 1 1/2 tsp  salt
  • 2 1/4 tbsp/36g/1.2 oz  baking powder
  • 2 tbsp/28g/1 oz  Natvia 
  • 1 1/2 cups/340g/12 oz  Butter cold and chopped
  • 4 each  Eggs
  • 2 cups/500ml/16 oz  Heavy Cream
Whipped Cream:
  • 1 cup/250ml/8.4 oz  Heavy Cream
  • 1 tsp  Vanilla Extract
  • 1-2 tbsp/14-28g/0.5-1 oz  Natvia or Norbu to taste
To build:
  • as needed  Natvia Icing mix for dusting
  • as needed  Strawberries sliced or quartered


  1. Starting with the Biscuits, preheat oven 190°C, combine flour, baking powder, Natvia, and salt.
  2. Place butter into flour mixture and mix until a mealy consistency with pea size butter pieces is formed, add the eggs and cream to the flour mixture and mix just until combined.
  3. On a flour surface, roll out dough until it is 2.5cm thick. Cut out into desired shaped with a floured cutter, place onto a oiled or parchment lined sheet pan and brush with melted butter.
  4. Bake for 15-20 minutes until golden brown.
  5. Moving on to making Whipped Cream, combine the heavy cream, vanilla extract, and Natvia or Norbu in a large bowl or mixer. Beat on a high speed with a whisk until stiff.
  6. Lastly how to build the shortcakes, once the biscuits have cooled, cut in half and pipe or spread whipped cream onto one half.
  7. Place strawberries onto whipped cream and place other half of biscuit on top.
  8. Dust with Natvia Icing Mix if desired and enjoy!
No nutritional info supplied

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