Plum Shortcake is a soft, buttery shortcake filled with Black Doris plums. Light, refreshing and simple to make, this shortcake quickly became a favourite—perfect for dessert, morning tea, or a casual gathering.
This Plum Shortcake hasn’t just impressed me — it’s won over my family and friends. I served it at Christmas and it disappeared in a day and a half. My mum went back for seconds, a cousin kept talking about it the next day, and a friend polished off multiple pieces. It’s that good.
The shortcake itself is tender and buttery, almost melting on the tongue. Tinned Black Doris plums (or any tinned plums) layered in the middle add a bright, slightly tart contrast. The cake is not overly sweet — it’s rich and buttery — while the plums bring natural sweetness and tang, creating a lovely balance.
This recipe is quick and straightforward, and it reliably pleases a crowd. Serve it warm or cold — both are excellent. It works beautifully for casual get-togethers, potlucks, afternoon tea, or even a sneaky breakfast treat.
If you try this Plum Shortcake, I hope you enjoy it as much as we did. I’d love to hear how it turned out for you—please leave a rating or comment if you make it.
Print Recipe
Plum Shortcake
15
40
55
Ingredients
- 1 Cup Butter, Softened (220g)
- ⅔ Cups Caster Sugar (Superfine Sugar) (150g)
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 and ½ tsps Grated Lemon Rind
- 2 and ½ Cups All Purpose Flour (300g)
- 2 and ½ tsps Baking Powder
- 750-800 g Tinned Black Doris Plums, Drained (Or tinned plums)
Instructions
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Preheat the oven to 180°C (350°F). Line a 22cm round springform pan with baking paper and grease the sides thoroughly.
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Drain the tinned plums and spread them in a single layer on paper towels. Remove any stones and pat dry to remove excess liquid. Set aside.
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In a food processor or with a stand mixer, beat the softened butter and caster sugar together. Add the egg, vanilla extract and grated lemon rind and mix until smooth and well combined.
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Add the flour and baking powder, pulsing or mixing until the dough comes together and is evenly combined.
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Press about two-thirds of the dough into the base of the prepared pan to form an even layer.
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Arrange the plum halves over the dough in an even layer.
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Dot the remaining dough over the plums in small pieces to cover them evenly. Bake for about 40 minutes, or until the top and sides are golden brown.
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Allow to cool slightly, then serve warm or cold.
Nutrition
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Calories: 221kcal
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Carbohydrates: 26g
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Protein: 3g
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