A giant American-style shortcake is one of summer’s great celebrations: tender, buttery shortcake, softly whipped cream and an extravagant tumble of fruit. Rather than prescribing a single combination, I like to let the market decide. Choose whatever looks and smells best: strawberries, raspberries, blackberries, blueberries, greengages, apricots, cherries, nectarines or peaches all work beautifully. Aim for a mix of juicy stone fruit and berries – it will bring different colours, textures and levels of sweetness to every bite. This is a dessert that embraces the glorious abundance of the season – a proper summer bonanza.Giant shortcake with summer fruits and vanilla creamWant to save this recipe? Download the Guardian Feast app to add this to your collection.Prep 15 min
Chill 1 hr+
Cook 1 hr 20 min, plus cooling
Serves 8-10For the shortcake380g plain flour, plus extra for dusting
70g caster sugar, plus 1 tbsp3 tsp baking powder
