• Do not use self raising flour for these as they leavening measures will be all off. I have never tried making these with GF flour so I cannot say for sure how it would work.
• I use whole milk as that is all I keep in the house. I am sure Semi-skimmed would also work very well. (2%)
• Use fine granulated sugar. In the U.K. I would use caster sugar. I use Kirkland brand organic granulated sugar.
• I used coconut oil because that is what I had and I want to get it used up. Any oil will do really.
• I haven't made this with light cream cheese. I think it gets too runny.  I would only use the full fat in order to get the right consistency.
• Fudge bits are small squares of fudge. You can chop up some Werther's soft toffees in their place, or even use Skor bits.

1. First make the strawberry dip. Add the berries, sugar and water to a medium saucepan. Bring to the boil over medium low heat. (This doesn't take too long.)
2. Reduce to a simmer and cook for about 10 minutes. Blitz until smooth in a blender. (I use my stick blender.)
3. Pour into a bowl, cover with cling film and chill in the refrigerator for about 20 minutes, or overnight. (If I know I am going to be making these, I will make both dips/spreads the day before.)
4. Next make the caramel dip. Whisk together the cream cheese, both sugars, vanilla and cream until you have a smooth well combined mixture. Cover and chill until ready to serve. (This benefits from being made a day ahead as well as the flavors deepen nicely.)
5. To make the waffles sift the flour, baking powder and salt into a bowl. (I use a fine meshed sieve to do this.)
6. Whisk the egg yolks with the sugar until light. Whisk in the coconut butter and milk.
7. Whisk the egg whites until stiff.  (I use an electric hand whisk for all of this whisking.)
8. Stir the flour into the egg mixture and whisk to combine. Fold in the egg whites. Gently fold in the berries.  (I use a rubber spatula for the folding. Don't be too enthusiastic as you don't want to lose the air in your whites.)
9. Bake the waffles in your waffle maker according the directions for your particular waffle maker. Mine I just spritz with oil spray and then bake the waffles until the green light goes out!  (I used one that bakes finger waffles, but you can use any kind of waffle iron.  All will work.)
10. Keep the waffles warm in a low oven until all your waffles are baked.
11. Scrape some of the caramel dip into a serving bowl. Garnish with the fudge bits and put in the centre of an oval platter.
12. Scrape the strawberry dip into another bowl and sit on the platter beside the caramel dip.
13. Arrange the waffle fingers around the dips and pass a bowl of fresh clean strawberries, un-hulled, for dipping as well.  (You can serve the waffles on heated plates as well, and pass the dips and fresh berries at the table.)
14. Alternately if you are baking regular sized waffles, you can serve them topped with a dollop of each dips, a sprinkle of the fudge bits and some berries on the side.

• Do not use self-rising flour. Plain all-purpose is all you need.
• I use kosher salt.
• Yes, that is the correct measure of baking powder.
• I use granulated sugar. In the U.K. use caster sugar.
• In North America use heavy whipping cream. 
• I used salted butter as that is all I keep in the house.
• You can use sanding sugar, crushed sugar cubes or even demerara/turbinado sugar to dust
• I like to use smaller berries for this as they are the sweetest and have the most flavor.
• If you wish you can use clotted cream or even vanilla ice cream if you wish.

1. Make the biscuits early in the day. Preheat the oven to425*F/220*C/ gas mark 7. Have ready a paper lined baking sheet. (I do this early in the day so that they are nice and cold when I go to make the dessert.)
2. Whisk the flour, salt, baking powder, and sugar together in a bowl. Start slowly pouring in the cream, adding only 1 cup (230g) at first, stirring constantly. (Do not add it all at once.)
3. Gather the dough together; when it holds together and feels tender, it is ready to knead. (If the dough appears to be too shaggy and the pieces are dry and wanting to fall away, then slowly add enough additional cream until you have a dough that holds together.)
4. Tip out onto a floured board and knead the dough for 1 minute. (Do not over handle the dough. Be gentle.)
5. Gently pat the dough into a square which is half an inch thick throughout. Cut into 12 squares. (Shaping it into a square means no waste or scraps. Every cut is a "first cut.")
6. Dip the squares into the melted butter, coating all sides and place them onto the prepared baking sheet. Sprinkle with coarse sugar. (This add more buttery flavor and a hint of sweet sugar crunch to the biscuits.)
7. Bake for 15 minutes until they are golden. Remove from the oven and set aside to cool completely. (I cool them on a wire rack.)
8. Later in the day, slice the berries, reserving a few to decorate the tops of the shortcakes, if desired. Add sugar to taste. (I like to mash them a bit with a fork so that they become really juicy.)
9. Split the biscuits, placing the bottom halves into each of 6 to 8 cut glass dessert bowls. Spread with softened butter. Top each with a generous spoonful of berries, a dollop of cream and the top halves of the biscuits. (Dessert perfection!)
10. Serve immediately and pass more cream at the table.

Use cold cream for the lightest, flakiest biscuits

Cold heavy cream helps the dough come together tenderly and keeps the biscuits beautifully flaky, just like your mother’s original cream biscuits described in the recipe.

Add the cream gradually for perfect dough texture

Start with 1 cup of cream and only add more if the dough looks dry or shaggy — this ensures the dough holds together without becoming heavy.

Don’t over‑knead the dough

A gentle 1‑minute knead is all it needs. Overworking will toughen the biscuits, while the recipe’s light touch keeps them tender and melt‑in‑your‑mouth soft.

Dip the biscuit squares fully in melted butter

Coating all sides in melted butter gives the biscuits their signature crisp, golden exterior and rich flavor — a hallmark of this recipe.

Bake the biscuits early in the day

The recipe recommends making them ahead so they cool completely before assembling — warm biscuits will melt the cream too quickly.

Sweeten the strawberries to taste

Every batch of berries is different. Add sugar gradually until the flavor is just right — bright, juicy, and naturally sweet.

Butter the biscuit bottoms before adding berries

This old‑fashioned touch adds richness and helps protect the biscuit from getting soggy under the juicy berries.

Assemble just before serving

Shortcakes are at their best when the biscuits stay crisp, the berries stay juicy, and the cream stays cloud‑soft — so assemble and serve immediately for the perfect texture.

Use clotted cream for an extra‑special treat

If you have it, clotted cream turns this already fabulous dessert into “pure bliss,” as your recipe says — a truly indulgent summer moment.

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