Saffron and Strawberry Shortcake Recipe


Photos of Saffron and Strawberry Shortcake Recipe

How To Make Saffron and Strawberry Shortcake Recipe

A delectable blend of saffron and sweet strawberries, sandwiched between layers of fluffy shortcake.

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes



  • 2 cups of all-purpose flour
  • 3 tbsp of sugar
  • 1 tbsp of baking powder
  • 1/4 tsp of salt
  • 1/2 cup of unsalted butter, chilled and cut into small cubes
  • 1/2 cup of milk, plus 1 tbsp for brushing
  • 1 pinch of saffron threads
  • 1 lb of fresh strawberries, hulled and sliced
  • 1/4 cup of honey
  • Whipped cream, for topping


  1. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add in cubed butter and mix until coarse crumbs form.

  2. In a separate bowl, warm 1/2 cup of milk in the microwave for 20 seconds. Add in saffron threads and let steep for 5 minutes. Strain out saffron threads and pour milk into the flour mixture. Stir until just combined.

  3. Preheat oven to 425°F. Turn dough onto floured surface and knead lightly. Roll out dough to 1/2 inch thickness. Use a biscuit cutter or glass to cut out circles and place on a baking sheet. Brush tops with remaining milk.

  4. Bake for 12-15 minutes, until golden brown. Let cool on a wire rack.

  5. In a small saucepan, heat strawberries and honey over medium heat until strawberries start to soften and create a sauce. Remove from heat and let cool.

  6. To assemble, cut shortcakes in half and spoon strawberry mixture over bottom half. Top with whipped cream and remaining half of shortcake.


  • Calories : 537kcal
  • Total Fat : 26g
  • Saturated Fat : 16g
  • Cholesterol : 69mg
  • Sodium : 415mg
  • Total Carbohydrates : 72g
  • Dietary Fiber : 4g
  • Sugar : 32g
  • Protein : 7g
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