Strawberries and Cream Shortbread

Photo by Simon Lambert

Makes: 6 serves (12 pastry rounds)

Prep time: 20 minutes

Cook time: 10–12 minutes

Skill level: Easy

Ingredients

• 2 sheets Heritage Bakers Sweet Shortcrust Pastry, thawed

• 200 ml cream

• ½ tsp vanilla extract or paste

• 1–2 tsp icing sugar (for the cream)

• 6–8 fresh strawberries, thinly sliced

• Extra icing sugar, to dust

Method

1. Preheat the oven to 190 °C (170 °C fan). Line a baking tray with baking paper.

2. Using a 6 cm round cutter, cut 12 pastry circles. Place on the tray and prick lightly with a fork.

3. Bake: 10–12 minutes or until lightly golden and crisp. Cool completely on a wire rack.

4. Whip cream: Beat the cream with vanilla and a little icing sugar until softly whipped.

5. Assemble: Spoon or pipe a little whipped cream onto 6 of the pastry rounds, layer with sliced strawberries, and top with the remaining rounds.

6. Dust lightly with icing sugar and serve straight away.

Make Ahead & Tips

• Bake the pastry rounds ahead of time and keep them in an airtight container for up to 3 days.

• Assemble just before serving so the pastry stays crisp.

• Try other fruit — raspberries, cherries, or peaches all work beautifully.

Recipe by Alison Lambert