What's cooking from the Sainsbury's Kitchen

Strawberry shortbread

Rachel Allen's strawberry shortbread biscuits are a treat so easy and quick to prepare, they'll become a family favourite in no time.
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Something Simple

Serves:6

Ready time:25 minutes


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Prep time:
15 minutes

Cooking time:
6-7 minutes

1 serving provides

  • 25.1
  • 400
  • 16.5
  • 0.1
  • 16.3

Method

  1. Preheat the oven to 180°C, fan 160°C, gas 4. Line a baking tray with baking parchment. 
  2. In a bowl, place the flour and sugar and rub in the butter until the mixture resembles fine breadcrumbs. Gather the mixture together and knead lightly. 
  3. Roll out the dough on a lightly floured surface, to a thickness of about 5mm. Using a 6cm star cutter, press out star shapes, re-rolling the leftover shortbread to make about 18 stars and place on the baking tray. 
  4. Bake for 6-7 minutes until golden, then remove from the oven and transfer to a wire rack to cool. 
  5. Meanwhile, whip the cream and icing sugar to soft peaks in a mixer or using an electric handwhisk. 
  6. To assemble, put a star shortbread on a plate and pipe or spoon a little sweetened cream onto the biscuit. Add a slice or two of strawberries, then pipe or spoon another little blob of cream on top, then top with another shortbread. 
  7. Repeat with the cream, strawberries and shortbread to make a three tier tower. Pipe or spoon a little cream in the centre of the top shortbread and decorate with the mint leaves. Dredge with icing sugar. Repeat to make 6 servings and serve with the remaining sliced strawberries on the side. 

 

Cook's tip:

Save time by making the shortbread dough in advance. You can form the dough into a sausage shape, wrap in cling film and freeze for up to 1 month. To use, cut out the amount you need and thaw for 1 hour.

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Ingredients

  • 175g British plain flour by Sainsbury's, plus extra for dusting
  • 50g Fairtrade white caster sugar by Sainsbury's
  • 110g unsalted English butter by Sainsbury's, softened
  • 227g pack strawberries by Sainsbury's, washed, hulled and sliced
  • 150ml whipping cream by Sainsbury's
  • 25g icing sugar, sifted, plus extra for dredging
  • ½ x 28g pack fresh mint by Sainsbury's, small leaves picked and washed

Meet the Chef

Find out about Rachel Allen

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