Strawberry and pomegranate shortcake

Strawberry and pomegranate shortcake

Eat Right For Your Body Type
Lisa Linder

This recipe is based on the American shortcake dessert which is somewhere between a scone and a biscuit and has a wonderful texture. My version is not as rich, but the strawberries and their liquor add a delicious moistness. I cook the strawberries a little to make them easier to digest with the cake and cream. This is a refreshing treat and perfect for a vata imbalance. For a pitta imbalance, use blueberries instead of strawberries.


Quantity Ingredient
270g plain flour
1 tablespoon baking powder
4 tablespoons raw cane or demerara sugar
1/4 teaspoon salt
50g butter, chilled and cut into small cubes
1 egg, well beaten
90ml milk, chilled, (reserve 1 teaspoon to brush over cake)
3/4 teaspoon vanilla extract
142g double cream
icing sugar, to decorate

Strawberry and pomegranate compote

Quantity Ingredient
1 orange, juiced
60ml water
50g sugar
1 star anise, (optional but delicious)
1 vanilla pod
or 1/2 teaspoon vanilla extract
400g strawberries, hulled and quartered, (use blueberries for a pitta imbalance)
sweet pomegranate seeds, (optional)


  1. To make the compote, heat the orange juice, water, sugar, star anise and scraped vanilla pod or extract in a pan. Simmer until the sugar has melted, then boil for 2 minutes. Add the strawberries and cook for another 2 minutes or until the fruit softens. Turn off the heat and add the pomegranate fruit. Leave to cool.
  2. Preheat the oven to 220ºC. Grease and flour a 20 cm round cake tin or a baking tray for individual cakes.
  3. Mix the flour, baking powder, sugar and salt in a large bowl. Rub the butter into the dry ingredients with your fingertips until the flour looks like fine sand. Whisk together the egg, milk and vanilla extract and pour into a well in the middle of the dry ingredients. Stir, drawing in the flour from the sides. Gather together with your hands and give it the lightest knead just to bring it together – it might need only four or five turns. Place in the cake tin and press down, or pat into a square, cut into eight pieces, gently press each piece into a circle and place on baking tray. Bake for 15–17 minutes for single portions and 20–25 minutes for the larger cake, or until a toothpick comes out clean. Take out of the oven and cool. Then, using a serrated knife, halve the cake(s) horizontally.
  4. Lightly whip the cream until it forms soft peaks. Remove the star anise and vanilla pod, if using, from the compote. Spread the cream over the base of the cake(s) and spoon the strawberries and juices on top. Add the upper layer of the cake(s). Dust with icing sugar and serve.

Lower fat version

  • Omit the cream and serve with the fruit and juices – it is still delicious. Alternatively, whisk 250 g fresh ricotta cheese with 1 tablespoon of honey and a little of the juices to make a whipped cream consistency.
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