Living with an Everhot > Cooking with an Everhot > Cooking with Everhot > Recipes > Baking > Gooseberry Shortcake

Gooseberry Shortcake


A more unusual way of using this seasonal fruit. Gooseberries are not perhaps top of everyone’s list but they work really well in this recipe – best served warm with clotted cream or vanilla ice cream, but also delicious cold.

SERVES:  12 shortcakes
COOKS:  IN 40 - 45 minutes


150g unsalted butter
75g caster sugar
150g self-raising flour
75g cornflour
250g fresh gooseberries
25g walnuts
25g demerara sugar
1 x 18cm square tin


Line the tin with baking parchment, leaving an overhang at each side to help removal of the shortcake.

Cream the butter and sugar until light and fluffy.

Sift the flour and cornflour together and gradually add to the butter mixture. Knead until it comes together, then turn onto the worktop and knead for a further minute.

Spread 2/3 of this mixture over the base of the tin, using your hands. Smooth over with the back of a spoon. Cover the dough with the gooseberries.

Add the walnuts and demerara sugar to the remaining 1/3 of the mixture and knead well. Gently spread this over the gooseberries and smooth out.

Bake for 40 - 45 minutes, until golden brown. Leave to cool in the tin for a few minutes and then cut into squares.

Dust the shortcake with icing sugar and serve with crème anglaise, clotted cream or ice cream.