There’s something undeniably delightful about the combination of buttery shortbread and sweet, juicy strawberries. In this recipe, we’re bringing those two favourites together in the form of Strawberry Shortbread Biscuits—a simple yet indulgent treat that’s perfect for summer gatherings, afternoon tea, watching Wimbledon or just a cozy moment to yourself. With tender, crumbly biscuits layered with macerated strawberries and whipped cream, this dessert strikes the perfect balance between elegance and comfort. Let’s dive into this seasonal classic with a twist!

Easy Strawberry Shortbread Recipe

Ingredients:

For the Shortbread:

• 175g Plain Flour
• 75g soft light brown sugar
• 100g butter

For the Filling:

• 175ml approx double Cream
• fresh strawberries (sliced)
• Teaspoon of Caster sugar (optional)

Instructions:

1. Preheat the over to 160°C/140°C fan/Gas Mark 3 and line two baking trays with baking paper.
2. Put the flour and sugar in a large bowl and rub in the butter.  Top Tip: I find chilling the butter and then grating it makes the process easier.
3. Bring the mix together to form a dough.
4. Roll out the dough on a floured surface until it is about 3-5mm thick.  Cut into circles using a cookie cutter, I like using a round fluted cutter  but a heart cutter is also cute.
5. Transfer on to the baking trays and prick the biscuits with a fork.
6. Bake for 15-20 minutes or until pale golden.  Remove from the over and transfer to a cooling rack.
7. Slice the strawberries and put them in a bowl with a teaspoon of caster sugar, if using, and set aside.
8. In a bowl whip the cream, be careful not to over whip.
9. Once the biscuits are totally cool place them on a plate, top with some whipped cream and strawberry slices and pop another biscuit on top.

Summer perfection!

If you make this recipe, we would love to see your pictures.  Tag us on Instagram @thekatiebakes.

If you would like the recipe in a printable PDF format CLICK HERE