Jam & Cream Shortcake


This is another cake that my mother makes often. It is delicious, honest and quick and easy to make. It doesn’t keep very well once it is filled so, if you won’t be serving it immediately, keep the cake covered in plastic wrap once it has cooled and just cut it and spread with the jam and cream before serving. Use any flavour jam you like — just not too sweet. I love this with home-made quince and grape jam. If you don’t have any jam, you could use fresh berries.


  • 250 g (2 cups) cake flour or plain (all-purpose) flour, plus extra for dusting
  • 120 g (½ cup) sugar
  • 2 teaspoons baking powder
  • 120 g (4 oz) butter, softened, plus extra for greasing
  • 1 egg
  • 185 ml (¾ cup) milk
  • 1 teaspoon vanilla extract
  • 300 ml (10½ fl oz) thick (double/heavy) cream
  • 200 g ( cup) home-made jam (not too sweet)
  • icing (confectioners’) sugar, to serve


Preheat the oven to 190°C (375°F/Gas 5). Grease and flour a 24 cm ( inch) springform cake tin.

Sift the flour into a bowl with the sugar, baking powder and a pinch of salt. Add the butter and use an electric mixer or wooden spoon to quickly mix it together. Whisk the egg and milk together in a small bowl and add to the batter. Mix in quickly to incorporate it. You should have a soft thick batter.

Pour the batter into the cake tin and bake for about 30 minutes, or until the cake is lightly golden. Remove from the oven and cool slightly, then remove from the cake tin and leave to cool completely.

Slice the cake in half horizontally. Slide the bottom half onto a serving plate. Whisk the vanilla into the cream so that it is quite stiff. Spread the jam over the bottom layer of cake and then carefully spread the cream over the jam. Cover with the top layer of the cake and dust with icing sugar.