I had my first strawberry shortcake last fourth of July. I was blown away for a few reasons - one being that it was amazing, but the second being that I hadn't had it before. It's just not a thing in New Zealand. We have scones, which are different to American scones, in that they are more like a biscuit. We call cookies biscuits. It gets confusing fast. The closest we probably get to a strawberry shortcake is a scone with jam and cream, but that isn't the same.
What we refer to as 'shortcake' in New Zealand is two layers of short pastry, filled with some sort of fruit filling. Generally this is apple, and most New Zealand Grandmas have a banging recipe for it. It is drowned in icing sugar, and perfect for heroing seasonal fruit, or using up fruit that is a little worse for wear.
I have subbed the traditional apple filling for apricots, which have just started to pop up in NYC! Yaaaay for stone fruit season! Finally. Finally I can think about fruit without having to consider the over-wintered apples and pears, and start to incorporate fresh stuff into my recipes! Going to make all of the pies this year. All of them. The great thing about this recipe is that it is super versatile - i've had it with rhubarb before, and am definitely going to try it with plum or peach this season!
This is a fairly quick thing to throw together, if you don't count the 45 minutes needed for resting the dough. A quick short crust, with a hint of vanilla bean is mixed together, rolled out and placed in a pan. We then add a layer of apricots, with just enough sugar to take the edge off, and cover it with a second piece of pastry. It is then baked until golden brown, and soon after cooling, is ready to enjoy! It's the best, I hope you try it!
A few wee notes:
- The pastry can seem a little fragile / crumbly. If you do get a little tear or hole in it, don't worry too much, just patch it up, it will all bake up nicely in the oven!
- If your peaches aren't quite ripe, add a little more sugar in the filling. With that being said if they are very ripe, hold back a little on the sugar.
- Make sure this is cooled completely in the tin before you remove it for slicing!
- If you store this in an airtight container the shortbread will go soft, so if you would like it to stay a little crispy, store this out of a container lightly covered with a paper towel.
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking! If you would like to scale this recipe or convert for another pan size, use my calculator!
Print
Apricot Shortcake
- Yield: Makes 16 squares 1x
Description
Apricot Shortcake
Ingredients
Pastry
Sweet Pastry
- 190g unsalted butter, at room temperature
- 150g sugar
- 2 eggs
- 1 tsp vanilla bean paste
- 450g all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
Filling
- 600g (21oz) fresh apricots
- 1 Tbsp flour
- ¼ c (50g) sugar
- ½ tsp vanilla paste
Instructions
SWEET PASTRY
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes, until pale and fluffy. Add the eggs, one at a time, mixing to combine before adding the next. Scrape down the bowl. Add the vanilla and mix to incorporate.
- Add the flour, baking powder, and salt, and mix just to bring the dough together. Turn out onto a work surface, and bring the dough together lightly with your hands. Divide evenly into two pieces, flatten into rough square shapes, wrap tightly in plastic, and rest in the fridge for an hour.
FILLING
- Remove the stones from the apricots, and cut each half into approx eight pieces. Add to a bowl and toss with the sugar, flour and vanilla. Set aside while you roll the pastry.
ASSEMBLY
- Preheat the oven to 350°f / 180°c. Line a 9” square baking tin with two pieces of parchment paper, forming a “sling” so that you can easily remove the bars.
- Roll out the first piece of pastry on a piece of parchment paper. Measure the size of the tin against the pastry, then trim the edges, and place the excess onto the piece of pastry, and roll out again to smooth - this ensures that your pastry is as thick as possible. Transfer to the freezer for 5 minutes, or until firmed up slightly. Remove from the freezer, and using the tin as a guide, trim to a 9” square. Place in the bottom of the baking tin, trimming if needed.
- Add the prepared apricot mixture to the tin, smoothing down.
- Repeat the rolling process with the second piece of pastry, and place on top of the apricot mixture.
- Bake for 45-50 minutes, until the pastry is golden and the fruit is bubbling. Allow to cool completely in the tin before removing using the slings. Dust with powdered sugar, then slice with a sharp knife.
- Store at room temperature covered lightly with a cloth or paper towel - they will go soggy if stored in an airtight container.
Hi Erin,
Is this recipe a variation on the apple shortcake recipe in bake from scratch?
I found the 4 cups of flour in that recipe to make too much pastry.. also a different method.. you use creaming vs. their recipe which cuts the butter in like in pastry.
Any recommendation on what's best?? The apricot sounds awesome and will try it when the season rolls round again. Trying give my kiwi husband a bit of nostalgia. I think it worked!
Patti
Hi! No theirs is different - they used their own recipe, just consulted with me to use the right name for it etc! This one is best, in my opinion! haha. Although I haven't tried theirs! This one is super easy. The method in my rhubarb shortcake is probably better though. Loads of other NZ recipes on my site if you need - there's a whole section on the homepage 🙂
Thanks, Erin, nice to meet you!
I will try your recipe.. I love rhubarb too, sounds like we have similar favourites.
Would love to hear what you think of the Bake from Scratch recipe. I had to use one more whole egg than called for to get their pastry to come together and I have big free range eggs! I did however really like the texture of the pastry but it was too thick
(according to my husband anyway). I made a tray of cookies from the left over dough. Did really like the apple filling, the combination of granny smith and golden delicious is very nice... have used it before.
Hi! I haven't tried the Bake from Scratch recipe sorry, only my own, which I have made a bunch so can assure you that it works!