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Shortbread layers with strawberries in between and around the bottom of the plate Tried & Tested

Summer berry shortbread

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This delicious crisp shortbread makes a great dessert when stacked with fresh raspberries and strawberries. A wonderful dessert to serve at a dinner party or summer bbq. This recipe featured in the second series of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:4
  • Skill level:medium

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Ingredients

For the shortbread

For the coulis

  • 300g 10⅝ oz Raspberries
  • 300g 10⅝ oz Strawberries
  • 2tbsp 2tbsp Unrefined golden icing sugar (we like Billington's) Unrefined golden icing sugar
  • 1 1 Lemon(s)

For the decoration

  • 300g 10⅝ oz Strawberries

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Line a baking tray with baking paper.

  2. Classic mode Step 2

    In a bowl add the butter, sifted flour and work the mixture with your finger tips to form crumbs. Make a well and add sifted icing sugar, the egg yolks and the vanilla extract. Mix the ingredients together until combined and forms into dough. Wrap in cling film and leave to rest in the fridge for at least 30 minutes.

    Ingredients for this step

  3. Classic mode Step 3

    For the coulis, put the raspberries and half of the strawberries into a food processor and add the icing sugar and the juice of the lemon. Process until pureed. Pass it through a sieve into a bowl.

    Ingredients for this step

    • 300g 10⅝ oz Raspberries
    • 150g 5⅜ oz Strawberries
  4. Classic mode Step 4

    Halve the remaining strawberries and add into the coulis and gently fold in, coating them well

    Ingredients for this step

    • 150g 5⅜ oz Strawberries
  5. Classic mode Step 5

    On a serving plate place a shortbread and arrange some strawberries on the shortbread. Top with another shortbread and repeat with strawberries and finally finishing with a shortbread on the top. Dust with icing sugar, spoon some coulis around the shortbread stack and garnish with more fresh strawberries

    Ingredients for this step

    • 300g 10⅝ oz Strawberries