Skip to main content
Shortbread rounds with sliced strawberries and cream sandwiched between
40Total Time
30Prep Time
10Bake Time
A little effort

Summer Berry Shortbread

3 Reviews

About the bake

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.

40Total Time
30Prep Time
10Bake Time
A little effort


  1. Step 1:

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

  2. 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.

  3. Step 3:

    After the dough has chilled, remove from the fridge and knead for 5 minutes. Roll the dough out to 5mm thickness and using a circular cutter, stamp out the biscuit shapes. Place on the lined baking tray and chill again in the fridge for 30 minutes.

  4. Step 4:

    Bake the biscuits in the preheat oven for 10-12 minutes then transfer to a wire cooling rack.

  5. Step 5:

    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.

  6. Step 6:

    Whip the double cream then on a serving plate place a shortbread, whipped cream and sliced strawberries. Top with another shortbread and repeat with strawberries and cream, 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


  • For the Shortbread

    • 250g Allinson's plain white flour
    • 200g Unsalted butter (chilled)
    • 100g Silver Spoon Icing Sugar
    • 2 Egg yolks (free range)
    • 1 tsp Nielsen-Massey Vanilla Extract
  • For the Coulis

    • 300g Raspberries
    • 300g Strawberries
    • 2 tbsp Silver Spoon Icing Sugar
    • 1 Lemon
  • For the Decoration

    • 300g Strawberries
    • 300g Double cream


  • Baking tray
  • Baking paper
  • Bowl
  • Sieve
  • Cling film

Nutritional Information

per 372g
  • 1168cal Energy
  • 82g Fat
  • 50g of which Saturates
  • 91g Carbohydrates
  • 45g of which Sugars
  • 11g Protein
  • 0.09g Salt

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.