Strawberries and cream shortbread sandwiches

Beautifully buttery and crisp shortbread biscuits filled and sandwiched together with softly whipped cream and sliced strawberries. These shortbread sandwiches are a quintessential British summertime treat. 

Strawberries and cream shortbread sandwiches

Huge thanks to Jess for sharing this recipe! Here’s what she says:

Strawberries and cream shortbread sandwiches showcase my favourite summer fruit, strawberries in an elegant summer dessert no one could resist trying. Each year, I long for the start of the strawberry season from May until September. 5 months full of sensational British strawberries, what could be better? Come rain or shine, strawberry picking is something we all enjoy doing every year!

These homemade shortbread sandwiches take no time at all to quickly rustle up and taste fantastic for a bake that’s so incredibly simple to prepare. You’ll adore the crunch from buttery shortbread in contrast with the whipped cream and sweet strawberries. 

Devouring one or two of these shortbread sandwiches while sitting in the garden in the sun with a glass of refreshing lemonade – that’s summer bliss right there for me! 

 A bit about me: I’m Jess, a professionally trained chef and baking enthusiast based in North Essex. I spend my free-time creating content for my food blog whatjessicabakednext.com where I document my favourite recipes and share stories and food inspired by my travels. 

Makes 10-15 shortbread sandwiches.

Ingredients

  • 200g butter (salted or unsalted), softened
  • 75g caster or granulated sugar, plus extra for sprinkling
  • 150g plain flour 
  • 150g self-raising flour
  • 1/2 teaspoon vanilla extract
  • 300ml double cream, chilled
  • Strawberries, washed, hulled and sliced (you’ll need roughly just under 400g) 

Method

  1. Line two large baking trays with parchment paper or silicone baking mats and set aside. Preheat the oven to 160°C / 140°C Fan / Gas Mark 3. Cream the softened butter until smooth. Add the sugar and beat together until light and pale in colour (about 1-2 minutes).
  2. Now sift the flours and add to the creamed butter and sugar mixture along with the vanilla extract. Continue to mix until a crumbly and soft ball of dough comes together. Don’t overwork the dough, try to touch it as little as possible. At this point you can wrap the dough in clingfilm and chill it for 15 minutes, however this is an optional step.
  3. On a lightly floured surface roll the dough out to about 5mm / 1/4 inch thickness. Using your favourite biscuit/cookie cutters (mine was about 6cm), cut out shapes from the dough and transfer to the lined baking trays. Sprinkle the top of each biscuit with a little extra sugar or you can dust each baked biscuit with icing sugar after baking if you prefer.
  4. Bake the biscuits for 20-25 minutes until they’re crisp and slightly golden around the edges.
  5. Once baked, leave to cool on the baking trays for 5-10 minutes, then carefully transport to a wire rack and allow the biscuits to cool completely to room temperature.
  6. Now whisk the chilled cream until soft peaks form – you don’t want the cream over-whipped, just lightly whipped so it has an airy texture. Take approx. a teaspoonful of the whipped cream and place on the base of one of the shortbread biscuits, then layer the sliced strawberries on top of the cream, finish by placing another shortbread biscuit on top and sandwich together gently – don’t press too hard otherwise the cream will spill out from the sides. Repeat with the remaining shortbread until they’re all filled.
  7. Eat the shortbread straight away or keep these in an airtight container in the fridge for up to 3 days. You can also fill the shortbread as and when you want to serve them.

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