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Strawberry & Shortbread Dessert

Yields4 Servings
Prep Time30 minsCook Time35 minsTotal Time1 hr 5 mins
 250 g Butter, Softened
 1 cup Icing Sugar
 1 tsp Vanilla Extract
 2 cups Plain Flour
 ½ cup Cornflour
Filling
 300 ml Fresh Cream
 100 ml Icing Sugar
 2 ml Vanilla Extract
 Strawberry Jame
 250 g Strawberries, Sliced
1

Line a large baking tray with baking paper.

2

Using an electric mixer, cream butter, sugar and vanilla until pale. Add flour and cornflour. Stir to combine. Turn onto a floured surface. Knead gently until smooth.

3

Gently press in baking tray. Press out to a 4mm-thick slab.

4

Take a large cookie cutter and cut rounds in the dough. Refrigerate for 20 minutes or until firm. Preheat oven to 160°C.

5

Bake for 30 to 35 minutes or until light golden and firm to the touch. Allow to cool completely on trays. Use a sharp knife to cut through markings.

Filling
6

Whip 300ml fresh cream with 100ml icing sugar and 2ml vanilla extract.

7

Pipe a thick rosette on a shortbread round. Make a small hole in the centre of the rosette and fill with good quality strawberry jam.

8

Add another shortbread round on top off the cream. Press gently down. Pipe another rosette on the top.

9

Cut a few fresh strawberries in slices and place them gently between the shortbread rounds against the cream. Place a plump red strawberry on top.

10

The cream will soften the shortbread after a while.

Ingredients

 250 g Butter, Softened
 1 cup Icing Sugar
 1 tsp Vanilla Extract
 2 cups Plain Flour
 ½ cup Cornflour
Filling
 300 ml Fresh Cream
 100 ml Icing Sugar
 2 ml Vanilla Extract
 Strawberry Jame
 250 g Strawberries, Sliced

Directions

1

Line a large baking tray with baking paper.

2

Using an electric mixer, cream butter, sugar and vanilla until pale. Add flour and cornflour. Stir to combine. Turn onto a floured surface. Knead gently until smooth.

3

Gently press in baking tray. Press out to a 4mm-thick slab.

4

Take a large cookie cutter and cut rounds in the dough. Refrigerate for 20 minutes or until firm. Preheat oven to 160°C.

5

Bake for 30 to 35 minutes or until light golden and firm to the touch. Allow to cool completely on trays. Use a sharp knife to cut through markings.

Filling
6

Whip 300ml fresh cream with 100ml icing sugar and 2ml vanilla extract.

7

Pipe a thick rosette on a shortbread round. Make a small hole in the centre of the rosette and fill with good quality strawberry jam.

8

Add another shortbread round on top off the cream. Press gently down. Pipe another rosette on the top.

9

Cut a few fresh strawberries in slices and place them gently between the shortbread rounds against the cream. Place a plump red strawberry on top.

10

The cream will soften the shortbread after a while.

Strawberry & Shortbread Dessert