Fresh summer fruit deserves a dessert that allows its natural flavours to shine. This impressive shortcake combines a tender, buttery base with lightly sweetened vanilla cream, colourful berries and ripe stone fruit. A crisp topping scented with fennel seeds adds an unexpected aromatic touch.

Despite its elegant appearance, the dessert is surprisingly straightforward to prepare. It serves 8–10 people, making it ideal for summer gatherings, family celebrations or a relaxed weekend meal.

What You'll Need

Preparation: 15 minutes

Chilling: At least 1 hour

Baking: Approximately 45 minutes

Servings: 8–10

For the shortcake:

380g plain flour, plus extra for dusting

70g caster sugar, plus 1 tbsp for the topping

3 tsp baking powder

½ tsp fine sea salt

150g cold unsalted butter

250ml cold double cream, plus 1 tbsp for brushing

1 tsp vanilla extract

1 tsp fennel seeds, lightly toasted and crushed

A few small mint leaves, for decoration

For the fruit filling:

350g stone fruit, such as peaches, nectarines, apricots or cherries

350g fresh berries, such as strawberries, raspberries, blueberries or blackberries

40g caster sugar, with extra if needed

2 tsp lemon juice

A pinch of fine sea salt

For the vanilla cream:

350ml double cream

20g icing sugar

1 tsp vanilla extract

A pinch of fine sea salt

1. Prepare The Shortcake Dough

Line a large baking tray with baking paper. Draw a 20cm circle on the paper using a cake tin or plate as a guide.

In a mixing bowl, combine the flour, 70g caster sugar, baking powder and salt.

Place the cold butter between two sheets of baking paper and flatten it with a rolling pin until approximately 5mm thick. Break it into irregular pieces and add them to the flour mixture.

Gently rub the butter into the dry ingredients, leaving some flattened pieces around 1–2cm wide. These visible pieces help create a tender, flaky texture during baking.

2. Shape And Chill

Mix the cold double cream with the vanilla extract, then pour it into the flour mixture.

Stir gently with a fork until a rough dough begins to form. Fold it over several times using a spatula until the dry ingredients are incorporated.

Transfer the dough to a lightly floured work surface and gently shape it into a disc.

Place it on the unmarked side of the prepared baking paper and use the circle underneath as a guide. Press the dough into an even round measuring approximately 20cm across and 2cm thick.

Wrap the dough in the baking paper and refrigerate for at least one hour, or up to three hours.

3. Bake Until Golden

Preheat the oven to 200°C (180°C fan)/390°F/gas mark 6.

Unwrap the chilled dough and place it on a baking tray, keeping the baking paper underneath.

Brush the surface with the remaining tablespoon of double cream.

Combine the crushed fennel seeds with the extra tablespoon of caster sugar and sprinkle evenly over the dough.

Bake for 30 minutes, then reduce the oven temperature to 190°C (170°C fan)/375°F/gas mark 5.

Continue baking for another 15 minutes, until the shortcake is deeply golden and cooked through.

Transfer to a wire rack and leave to cool completely.

4. Prepare The Summer Fruit

About 30 minutes before serving, prepare the fruit.

Remove the stones from the peaches, nectarines, apricots or cherries, then cut the flesh into wedges approximately 5–7mm thick.

Leave small berries whole and halve or quarter larger strawberries.

Place all the fruit in a bowl with the caster sugar, lemon juice and salt. Mix gently to coat everything evenly.

Allow the mixture to stand for approximately 30 minutes. During this time, the sugar will draw out some of the fruit's natural juices, creating a light syrup.

Taste the mixture and add a little more sugar if the fruit is particularly tart.

5. Whip The Vanilla Cream

Pour the double cream into a chilled mixing bowl.

Add the icing sugar, vanilla extract and a small pinch of salt.

Whisk until the cream forms soft peaks. It should be thick enough to hold its shape while remaining smooth and easy to spread.

Avoid overwhipping, as a softer consistency works best with the delicate shortcake and juicy fruit.

6. Assemble The Dessert

Place the completely cooled shortcake on a large serving plate.

Using a serrated blade, carefully remove the upper crust by cutting horizontally through the top, approximately 1 cm below its surface.

Set the crisp, fennel-scented topping aside. It may break into several pieces, which is perfectly fine.

Spread the whipped vanilla cream generously over the exposed shortcake.

Arrange most of the prepared fruit on top, allowing the colours and shapes to overlap naturally. Spoon over a little of the fruit syrup and finish with small mint leaves.

7. Slice And Serve

Cut the shortcake into generous wedges using a sharp blade.

Transfer each portion to a dessert plate and add some of the reserved fruit and syrup.

Serve pieces of the crisp fennel-sugar topping alongside each slice for extra sweetness and crunch.

The combination of soft cake, airy cream, fresh fruit and crisp topping creates a dessert with several complementary textures.

Tips For The Perfect Shortcake

Choose ripe, fragrant fruit for the best flavour. A mixture of berries and stone fruit creates a pleasing balance of sweetness, acidity and texture.

Keep the butter and cream cold when preparing the dough. This helps preserve the small pieces of butter responsible for the shortcake's delicate crumb.

Allow the baked base to cool completely before adding the cream, otherwise the filling may soften too quickly.

For the freshest result, assemble the dessert shortly before serving. The shortcake can be baked ahead of time, while the fruit and cream are best prepared closer to serving.

With its buttery base, fragrant topping and generous layers of seasonal fruit, this giant shortcake makes a beautiful centrepiece for any summer table.