This Strawberry Shortcake Biscuit Cake recipe is simple to make, and perfect as an afternoon treat for the family

1 500g Packet Sasko Quick Treats Cookie Mix
140g butter (at room temp)
1 extra large egg (at room temp)

500ml cream
1 vanilla pod
2 tbsp icing sugar
200g cream cheese (at room temp)
600g strawberries

How to
Preheat oven to 180C. Line and grease 2 baking trays.

Add the Sasko Cookie mix into a mixing bowl and rub the butter/margarine into the mixture by hand. Whisk the egg before adding to the cookie mix and combine with a wooden spoon – making use of your hands to ensure that all ingredients are combined to form a dough.

Divide the dough into 2 equally sized balls. Using your hands, shape the balls into large biscuit disks that are 15cm wide, with a thickness of 1cm. Carefully transfer them to the baking trays and bake for 14-16 minutes until golden brown around the edges.

Remove from the oven and allow to cool completely.

In a large mixing bowl, beat the cream until soft peaks form. Scrape the seeds from a vanilla pod and add to the cream with the sugar and cream cheese. Beat until well-combined and stiff peaks form.

Wash and slice strawberries.

To assemble:

Place the first biscuit disk on a cake platter/plate. Spread with half the cream topping and top with half of the cut strawberries.

Gently place the second biscuit disk on top of the strawberries and finish with the remaining cream topping and strawberries.

Dust with icing sugar if desired.

Recipe attribution: Malva Cupcake & Strawberry Shortcake Biscuit Cake Recipes developed by Kate Liquorish for Sasko Flour –

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