Giant Shortcake with strawberry filling

Easy Giant Shortcake for the perfect Summer Teatime.

Course Breakfast, Dessert, Snack
Keyword Giant Shortcake recipe, Strawberry Shortcake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 205 kcal
Author Bites of Baking



  • 250 g flour  2 cups + 1 tbsp
  • 1 tbsp baking powder 3 tbsp
  • 35 g granulated sugar   
  • 65 g butter ¼ butter + 1 tbsp
  • 115 ml whole milk –can use buttermilk instead-  ½ cup


  • 125 g ricotta   ½ cup + 1 tbsp
  • 60 g yogurt   ¼ cup
  • 30 g strawberry jam  1ounce
  • Strawberries –optional—


  1. Preheat the oven at 420°F (220°C) and grease a silicon mat or a parchment paper in a baking mat
  2. For the Shortcake: In a medium bowl, mix and sift the flour and baking powder together.

  3. Add the sugar.
  4. Add the butter in small pieces and rub with your hands, pastry cutter, wooden spoon or rubber spatula. (I use my hands for better results). It should take 1 min top.
  5. Add the milk and mix slowly, just until incorporated.
  6. When dough is formed, a little kneading is required:
  7. Form into a rectangle by flatten with your floured hands (no need to be perfect of course); Fold the widths and then the lengths; Flatten with your hands and turn back your dough (pretty face up!); Form a big round of dough.
  8. Bake for 20 minutes or until golden brown.
  9. In the meantime, make the filling: mix ricotta and yogurt until smooth. Add the jam and mix well. You can add fresh strawberries if you like. Keep in the fridge until you fill the shortcake.

  10. Let chill, and then cut the shortcake in two and fill it with the filling.

Recipe Notes

*Notes: You can put a serving in the oven 5 minutes at 350°F to warm them up and enjoy even few days later, and even with the filling!