Strawberry shortbread with macerated strawberries

Strawberries sandwiched between sugary sweet shortbread biscuits - a flavour combination that never fails to please.


200g plain flour

90g caster sugar

60g ground almonds

200g butter, chopped 

1 egg

Zest of half a lemon

1 capful of vanilla essence

Pinch of salt

500g strawberries, halved 

1 tbsp icing sugar 

300ml double cream, whipped until thick


  • Preheat the oven to 190c.

  • Toss the strawberries with the icing sugar and leave to sit for 20-25 mins.

  • Put the flour, sugar and almonds in a food processor and blitz.

  • Add the butter and pulse until the mixture resembles fine breadcrumbs.

  • Add the egg, lemon zest and vanilla essence and pulse until the mixture comes together.

  • Scrape out and shape into a rough ball.

  • Wrap and chill for at least 1 hour.

  • Once chilled, roll out and use cutters to make heart shapes.

  • Bake on a flat baking sheet for 12-15 minutes.

  • Once cooked and cooled, sandwich two biscuits with whipped cream and macerated strawberries.

  • Dust with icing sugar and serve.