
Granny’s Top Tips: ♥ Be careful not to over-whip your cream. When you think it looks nearly ready, stop. It will continue to firm up even after you finish whipping. ♥ Why not mix up the flavours? Try a raspberry shortcake, or even using a chocolate shortbread?


What kind of biscuit do you associate with Strawberry Shortcakes?

Ingredients
For the Shortbread
- 100 g Caster Sugar
- 200 g Salted Butter (at room temperature)
- 300 g Plain Flour
- 50 g Pistachio Kernels
For the Filling
- 300 ml Double Cream
- Strawberries (washed & halved)
- Icing Sugar
Instructions
For the Shortbread
- Pre-heat you oven to 160°c and grease your baking tray with a little butter.
- Cream together the butter & sugar in a large bowl until it becomes light & fluffy.
- Sift in your flour and mix to form a stiff dough. Roughly chop your pistachio kernels and add them to the dough. Tip the dough onto a floured worktop and gently knead until smooth.
- Roll your dough to around 5mm thick and cut into circles. Transfer each shortbread to your pre-greased baking trays and prick each one with a fork on top.
- Bake at 160°c for around 15-20 minutes until the edges of the shortbread are golden.
- Remove from the oven and leave to cool on their tray for around 10 minutes before transferring to a wire rack to cool completely.
For the Filling
- Cut your strawberries in half, dust with around a teaspoon of caster sugar and stir. Put aside to macerate.
- Whip your double cream in a large bowl until it thickens. Add a teaspoon of icing sugar if desired.
- Once your shortbread has cooled completely, spread a dollop of cream onto the underside each biscuit. Add the strawberries to half of the cream-topped the biscuits, either neatly arranged in circles or randomly, if preferred. Use whatever cream is left to fill any gaps in the strawberries.
- Sandwich your strawberry & cream topped biscuits with the biscuits with only-cream.
- Dust with a little icing sugar to complete.
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5 Responses
Ooh! These Strawberry Shortcakes look so yummy, and very summery too. Commenting as BritMums Baking Round-up Editor. :) x
hi
I am making these for a bake sale next week, how long can I make the biscuit part in advance and keep them in an air locked boxed?
I chose to make your recipe as I totally agree with you that it should be shortbread biscuits and not a scone mixture. These are gorgeous and we all thoroughly enjoyed them!
Lovely crisp, buttery shortbread, and the pistachios were a nice touch. Went down really well for a Summer Sunday lunch dessert.
Super strona