Victoria Sandwich Shortbread

Buttery shortbread rounds sandwiched with homemade strawberry jam and vanilla buttercream, topped with sliced strawberries.

Baking Vegetarian British Strawberry Shortbread

Estimated Nutrition

Calories

471.3

kcal / serving

11311.2 kcal total

Carbs

67g

per serving

1608 g total

Fat

22.6g

per serving

542.4 g total

Protein

2.4g

per serving

58.4 g total

Cook Time

minutes

Serves

sandwiches

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

160

Caster Sugar

plus extra for sprinkling

tsp

210

tsp

450

sifted

850

Jam Sugar

Dairy

420

Butter

softened

230

Unsalted Butter

softened

tbsp

Milk

Fruits

1000

Strawberries

hulled

piece

Lemon Juice

juice only

piece

Strawberries

hulled and thinly sliced for decoration

GrainsCereals

420

Plain Flour

plus extra for dusting

Method

Preheat the oven to 170°C and line two baking trays with parchment.

Cream the butter, sugar, and vanilla extract until pale and fluffy.

Fold in the flour and cornflour, knead gently until smooth, and chill for 30 minutes.

Roll dough to 5mm thick, cut into 48 circles, and bake for 15–20 minutes until golden.

Sprinkle with caster sugar, cool for 10 minutes, then move to a wire rack.

Beat butter, milk, vanilla, and icing sugar together until smooth to make buttercream.

Boil mashed strawberries, sugar, and lemon juice for 5 minutes, then cool.

Sandwich two shortbread rounds with buttercream and jam, then top with sliced strawberries.