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Strawberry & Cream Shortbread Stacks

A true quintessentially British treat!
Dietary Requirements
Difficulty Level
6-7 stacks
Serving size
20 mins
Prep time
approx 11 mins
Duration

This is a wonderful dessert to serve at a dinner party or summer BBQ. Our strawberries in summer are so delicious, when paired with these delicate crumbly shortbread biscuits and sandwiched with the creamy filling, it’s the ultimate combination.

 

Ingredients

Shortbread stacks

125g
soft unsalted butter (or plant based switch)
50g
caster sugar plus another tsp for sprinkling
1/2 tsp
vanilla bean paste or extract
200g
plain flour plus extra for rolling out
1/4 tsp
salt

Cream filling

200ml
double cream (or plant based switch if going vegan)
1 tbsp
icing sugar (plus extra to dust)
1 tsp
vanilla bean paste or extract
(approx. 250g)
punnet of fresh strawberries chopped into small pieces

Instructions

Step 1

Preheat the oven to 170 °C fan.

In a large bowl, by hand, beat together the butter, sugar and vanilla. Be careful not to cream.

Add in the flour and salt, and mix together until it starts to look like chunky breadcrumbs, be careful not to over mix.

 

 

Step 2

On a work surface, lightly knead the mixture and pat down into a circle.

Using cutters (can be fluted or even heart shaped), cut out your biscuits, prick each a few times with a fork, and place them on a baking tray/s with space between them and bake for approximately 10-11 mins until slightly golden.

When done, sprinkle a little more caster sugar over the warm biscuits and leave to cool on the tray for 5 mins before transferring to a wire rack to cool.

Step 3

To assemble, gently whip the cream, sugar and vanilla until it holds gently soft peaks.

Pipe or spoon a layer of the cream over one cookie and then place over some of the strawberries.

Top with a second cookie and repeat with the cream and strawberries, then top with the third cookie.

Once completed, dust with a little extra icing sugar before serving.