Strawberry Shortbread

Buttery shortbread rounds sandwiched together with a vanilla cream and strawberry filling, finished with a dusting of icing sugar.

Baking Vegetarian Dessert Shortbread Strawberries

Estimated Nutrition

Calories

1092.3

kcal / serving

2184.5 kcal total

Carbs

78.2g

per serving

156.4 g total

Fat

82.7g

per serving

165.4 g total

Protein

9.1g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Icing Sugar

tbsp

Icing Sugar

Plus extra for dusting

Dairy

100

Butter

piece

Egg Yolk

Free-range

150

Double Cream

Fruits

Strawberries

Hulled and chopped, plus a few whole for garnish

GrainsCereals

100

Plain Flour

Plus extra for dusting

NutsSeeds

piece

Vanilla Pod

Seeds scraped out

Method

Preheat the oven to 190°C.

Pulse butter, flour, icing sugar, and egg yolk in a food processor to form a dough.

Roll dough on a floured surface to 0.5cm thickness and cut into rounds.

Bake rounds on a non-stick sheet for 8-10 minutes until golden and let cool.

Whisk cream, icing sugar, and vanilla seeds until soft peaks form.

Fold in strawberries and sandwich the shortbread together with the filling.

Garnish with extra strawberries and icing sugar.