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If you love strawberry shortcake but don’t have the time (or patience) to make individual portions, this Giant Strawberry Shortcake with Nutella is your new go-to summer showstopper. Think soft, fluffy shortcake, clouds of lightly sweetened whipped cream, juicy fresh strawberries, and generous layer of creamy Nutella — all stacked into one big, beautiful dessert that’s made for sharing. It’s quick to assemble, easy to customise, and guaranteed to disappear fast. Whether you’re hosting a summer gathering or just fancy something sweet and satisfying, this oversized twist on a classic is the kind of bake that brings people running.
Ingredients
Strawberry shortcake
- 460g plain flour
- 1/2tsp bicarbonate of soda
- 1tsp baking powder
- 180g salted butter
- 250ml buttermilk
- Pinch of salt
- 60g caster sugar
Topping
- 300g fresh strawberries
- 3/4 jar Nutella
- 300ml double/heavy cream
- 2tbsp icing sugar
Instructions
Strawberries
- Wash the strawberries, remove the tops and slice into 3 pieces.
- Cover the strawberries with caster sugar, mix together so they are all coated in the sugar. Set aside in the fridge until you are ready to assemble.
Strawberry shortcake
- Add the flour, bicarbonate of soda, baking powder, sugar and salt in a mixing bowl.
- Cut the cold butter into cubes, add into the bowl with the flour. Rub together with you finger tips until crumbs appear.
- Pour in the butter milk, stir together until a dough forms, do not over mix.
- Take bits of the dough about the size of a scone and place in a baking tray. Continue until you have a round, rustic looking shortcake. Do not flatten the dough.
- Brush the top with milk and sprinkle Demerara sugar or any coarse sugar on top.
- Bake for 22 minutes at 200c fan.
Assemble
- Once the shortcake has cooled completely.
- Whip the cream, do not over mix.
- Spread the Nutella on top.
- Add dollops of the whipped cream on top.
- Remove the liquid from the strawberries, then spoon them on top of the whipped cream.
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