Strawberry Shortbread

For a simply scrumptious summertime dessert try strawberry-topped shortbread rounds
By Janet Brinkworth
Strawberry Shortbread
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy



  • 110 g caster sugar
  • 225 g salted butter
  • 225 g plain flour
  • 150 g cornflour
  • 50 g strawberries, sliced
  • 500 ml double cream, lightly whipped


1. Preheat the oven to 150°C/gas 2.

2. Place the caster sugar and butter in a food processor. Process until creamed together.

3. Add the plain flour and corn flour and blend briefly.

4. Tip the mixture out onto a lightly floured working surface and bring it together into a dough.

5. Flatten out the dough and roll it out.

6. Cut it into 10cm rounds and place them on a baking sheet. Prick them and dredge with caster sugar.

7. Bake the shortbread for 50-60 minutes until set, taking care not to let them darken. Cool on a wire rack.

8. To serve, take a shortbread round, top with a dollop of whipped cream, followed by some strawberrries then sandwich with another shortbread.

9. Repeat the process until all the shortbread rounds have been used up.

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