Australian Women's Weekly
With everything from The Australian Women’s Weekly’s old-fashioned strawberry shortcake recipe to creative variations with blueberries, cherries and more, these sweet morning tea treats will be loved by all.
Strawberry shortcakes
These berrylicious fluffy shortcakes present like scones with cream in a glass. Whip them up for a crowd-pleasing dessert.
Muscat prune shortcake
A fortified wine, like sherry and port, muscat is the result of grapes left to ripen well beyond normal harvesting time, resulting in a concentrated dark, toffee-coloured wine with a rich yet mellow flavour. Note
Strawberry shortcake
Although associated with America, the shortcake in fact originated in England and Europe. In England it was known as shortbread, until that name came to be used exclusively for the New Year Scottish shortbreads. Shortcake can be made a week ahead, assemble just before serving. Store covered, in refrigerator freeze shortcake suitable microwave jam suitable. […]
Apricot and almond shortcake
This buttery shortcake is filled with apricot jam and topped with crunchy blanched almonds.
