Sign up to the GoodTo Newsletter. You can unsubscribe at any time. For more information about how to do this, and how we hold your data, please see our privacy policy
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
Stack these deliciously light little shortbreads with their cream and strawberry filling for an irresistible dessert. Try swapping the double cream for mascarpone if you fancy it and finely ground almonds to the shortbread mixture for something different. If using the hazelnuts simply substitute 3oz of flour for 3oz of the nuts.
Ingredients
For the biscuits:
- 115g (4oz) plain flour
- 115g (4oz) butter (at room temperature)
- 55g (2oz) caster sugar
- 55g (2oz) fine semolina
For the filling:
- 175ml (6fl oz) double cream
- 1tbsp vanilla sugar (or to taste)
- About 450g (1lb) fresh strawberries
- Icing sugar, for dusting
WEIGHT CONVERTER
Method
- To make the biscuits, combine all the ingredients to form a dough.
- Place the dough in a polythene bag and allow it to rest in the fridge for 20 mins. Then roll it out between sheets of baking parchment on a floured surface to just under 5mm/¼in thick. Stamp out 16-20 triangles with a cutter, and carefully ease them on to lightly greased baking trays.
- Preheat the oven to 180ºC (350ºF, gas mark 4), then bake the shortbread triangles on the centre shelf for 12-15 mins or until firm and golden. Transfer to a wire rack and leave to cool.
- For the filling, whip the cream with the vanilla sugar until nice and thick. Spread on half of the shortbread triangles. Slice and hull most of the strawberries (reserving a few) and arrange on top. Place another shortbread triangle on top of each and dust with the icing sugar.
- Serve with the remaining strawberries.
Top Tip for making Strawberry shortbreads
If you don't have a triangle-shaped biscuit cutter, simply cut out triangles of dough with a very sharp knife. They don't have to be perfect!

Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Gluten free biscuit recipe with no added sugar
Our gluten free biscuit recipe uses chocolate as the sweetener making them deliicous and squidgy.
By Jessica Dady • Published
-
Chocolate bar cookies
Leftover nuts and selection box chocs both get a purpose in this straightforward cookie recipe – great for the kids (big or little) in the family.
By Rose Fooks • Published
-
Star cookies
Star cookies are beautiful as a gift for friends and family, or hung from the tree to add an extra touch of sparkle!
By Octavia Lillywhite • Published
-
Carrot cake cupcakes
These carrot cake cupcakes are as delicious as they are cute. Topped with little roses of buttercream icing and, if you like, a mini marzipan carrot.
By Primrose Bakery • Published
-
Lentil and bacon soup
This delicious lentil and bacon soup recipe is quick and easy to make and it's absolutely packed with flavour. It's also great value - inexpensive to make and filling - great for lunch or dinner.
By Jessica Dady • Published
-
Buckwheat pancakes
Buckwheat pancakes are wheat-free and gluten-free but they still taste delicious. You can add any of your favourite sweet or savoury toppings to these pancakes.
By Jessica Dady • Published
-
Iceland is selling a GIANT Cadbury’s Creme Egg dessert just in time for Easter
By Naomi Jamieson • Published
-
Tesco shoppers warned 'do not eat these biscuits' after urgent recall
By Kudzai Chibaduki • Published
-
Ben & Jerry's is launching a line of doggie dessert treats
By Kudzai Chibaduki • Published