Skip to navigation Skip to content
Summer Berry shortbread 1 WEB

Summer berry shortbread

Read reviews
2.609 stars based on 23 ratings

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:
  • Serves:4
  • Skill level:medium

Membership sign up

Membership-sign-up[1] Sign up


For the shortbread

For the coulis

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

For the decoration

  • 300g 10⅝ oz Strawberries
  • 300g 10⅝ oz Double cream

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

    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. Classic mode Step 4

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

  5. Classic mode 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.

    Ingredients for this step

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

    Ingredients for this step

    • 300g 10⅝ oz Strawberries
    • 300g 10⅝ oz Double cream