celebrating 130 years 1884-2014

Jam Shortcakes

By Chelsea Sugar
Jam Shortcakes
12 servings
  • 11 reviews

  • Difficulty Easy
  • Prep time 25 mins
  • Cooking time 40 mins
  • Serves

    145g butter
    1 tsp vanilla essence
    1/2 cup Chelsea Icing Sugar
    1/2 cup cornflour
    3/4 cup flour
    4 Tbsp boysenberry jam
    Frozen boysenberries (defrosted in a sieve and halved crosswise)
    Chelsea Icing Sugar, to dust


    Preheat oven to 160°C.

    Melt butter in a saucepan large enough to mix all the ingredients. Remove from heat and mix in vanilla essence. Sift in icing sugar, cornflour and flour and mix until combined.

    Press about 2 tablespoons of mixture into greased cupcake pans to just fill the pan. Make a dent in the top of the mixture with your knuckle. Place ½ teaspoon of boysenberry jam in the dent. Top with a frozen boysenberry.

    Bake in preheated oven for 35-45 minutes or until cooked. Leave to cool before removing from tin.

    Dust with icing sugar before serving. Makes 10-14 depending on the size of the cupcake tins

    Tip: boysenberries and boysenberry jam could be substituted for raspberries and raspberry jam, or any jam and fruit of your choice.

If you like this recipe you may love these


Average Rating
(11 reviews)

Best ever recipe works every time

Amazing. I love cakes and cookies with jam. These are sensational.

image description

I have made these heaps of times and they are always popular

A bit crumbly. Hard to get out of the pan. Bit bland.

Spectacular fail not sure what happened measuring must of gone haywire

These jam shortcakes are so easy, fun and delicious!!!!!!!

Absolutely delicious! Will definitely be making these jam shortcakes again.

Yum and so easy!

image description

Utterly love these! So buttery and yummy. Love the biscuity texture.

image description

So simple ! Made a batch yesterday, made more today!

image description

Easy to make recipe.

Load More

Products used in this recipe

Sign in