Strawberry and Cream Shortbread Slice

Name: Strawberry and Cream Shortbread Slice
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 12
Ingredients: 375 ml double cream; 170 g unsalted butter; 90 g golden caster sugar; 500 g Strawberries, hulled and thinly sliced; 4 egg yolks; 3 tbsp Strawberry jam, warmed and sieved; 20 g cornflour; 15 g plain flour; 2 tsp vanilla bean paste; 1 sheet Gelatine

A classic summer treat featuring a buttery, crisp shortbread base topped with a silky vanilla custard and fresh, glazed strawberries. This elegant dessert is perfect for afternoon tea or a sunny garden party.

Servings12 Portions

Prep Time40 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

double cream
375 ml
unsalted butter
170 g
golden caster sugar
90 g
Strawberries, hulled and thinly sliced
500 g
egg yolks
4
Strawberry jam, warmed and sieved
3 tbsp
cornflour
20 g
plain flour
15 g
vanilla bean paste
2 tsp
Gelatine
1 sheet

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6). Line a 20cm square baking tin with parchment paper, ensuring the paper overhangs the sides for easy removal later.

Prepare the base by beating the unsalted butter and golden caster sugar together with an electric whisk until the mixture is light and fluffy. Sift in the plain flour and cornflour, then stir until a soft dough forms.

Press the dough firmly and evenly into the prepared tin. Prick the surface all over with a fork and bake for 15-20 minutes until the shortbread is set and lightly golden. Allow it to cool completely in the tin.

For the custard filling, soak the gelatine sheet in a bowl of cold water. In a saucepan over low heat, warm the double cream and vanilla bean paste until it just begins to steam.

In a separate heatproof bowl, whisk the egg yolks, remaining sugar, cornflour, and plain flour into a thick paste. Slowly pour the warm cream into the egg mixture, whisking constantly to prevent curdling.