Strawberry and clotted cream whirls

Makes 10 whirls

Vienese Whirls



  • 250g butter, softened
  • 200g plain flour
  • 50g cornflour
  • 50g icing sugar
  • 1tsp vanilla extract
  • 300g clotted cream
  • 250g strawberry
  • caster sugar, for dusting


  • 2 baking sheets, lined with baking parchment
  • piping bag with star nozzle


Preheat the oven to 180ºC/350ºF/Gas 4. Mix the butter, flours, icing sugar and vanilla together until the mixture forms a smooth dough. Spoon into a piping bag and pipe into oval shapes, the size of a large egg. Cook for 15 minutes, until golden. Remove from the oven and cool for a few minutes, transfer to a cooling rack until cold. To serve, sandwich together with clotted cream and strawberries and dust with caster sugar.

Vienese Whirls


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