Agrarian Kitchen's strawberry shortcakes with rosewater cream recipe

Somewhere between sponge and biscuit.
Somewhere between sponge and biscuit. Photo: William Meppem

Strawberries are the first of the berries to appear and in our garden that's worth getting excited about. They are the perfect match for rosewater – just be careful not to overdo it. The shortcake is light in texture, somewhere between sponge and biscuit.


500g strawberries, hulled and halved

1 tbsp castor sugar

115g plain flour

1 tsp baking powder

1/2 tsp salt

2 tsp castor sugar

60g cold butter, coarsely chopped

90ml milk

Rosewater cream

200ml creme fraiche

1 tbsp castor sugar

1 tsp rosewater


1. Combine strawberries and sugar in a bowl and set aside. Preheat oven to 190C. Prepare an oven tray by lining with baking paper.

2. Combine flour, baking powder, salt and castor sugar in a bowl, add butter and rub together using fingertips until the mixture resembles coarse breadcrumbs. Add milk and stir until mixture begins to come together as a very soft dough. 

3. Spoon four even spoonfuls of mixture onto the prepared oven tray and bake until golden brown, about 12 minutes.

4. For rosewater cream, combine ingredients in a bowl and whisk until firm. Refrigerate until required.

5. Place shortcakes onto serving plates piled with strawberries and cream. 

Recipe from chef and cooking teacher Rodney Dunn, of Tasmania's farm-based cooking school the Agrarian Kitchen, and this year's Good Food Guide Santa Vittoria Regional Restaurant of the Year - the Agrarian Kitchen Eatery & Store.

For a seasonal feast, serve with Dunn's roast flounder with seaweed butter and goat's cheese dumpling with braised artichoke.