Strawberries ‘n Cream Shortbread Sandwiches

Anyone who reads this blog regularly will know how much I like strawberries and cream. It’s one of those classics, it just works wonderfully. Sweet strawberries and vanilla whipped cream all sandwiched between two lush buttery shortbread biscuits. These shortbread sandwiches are great fun to make and require little time and effort to make, so they would be great to serve as a quick dessert this summer and they’re sure to amaze anyone who eats them!


If you follow me on Instagram, you may have seen these gorgeous strawberries I snapped in London the other day? They were absolutely beautiful and I couldn’t resist taking a picture! And for a pound these were pretty much a bargain for London prices!


The strawberries inspired this latest bake of mine. Strawberries and cream and shortbread has always been one my favourite treats. Last year I shared this divine No-Churn Strawberry Shortbread Ice Cream ready for Wimbledon and it still remains one of my favourite ice cream recipes. And as you all, my amazing readers enjoyed the recipe so much, I knew this summer I needed to share more strawberry shortbread creations on the blog again this year!

These shortbread sandwiches would make a delicious summery treat. The shortbread biscuits can be made ahead of time and then straight before serving all you need to do is dollop or pipe some vanilla cream onto one biscuit, then top with sliced strawberries and sandwich together with another shortbread biscuit. Finish with a light dusting of icing sugar and then devour!

Also, with Father’s Day this weekend they would make a brilliant bake for the amazing dad’s out there! My dad loves pretty much all of my bakes – but I think these shortbread sandwiches would make a simple and easy recipe to celebrate with!


Ingredients – 

(Makes approx. 8-10 shortbread sandwiches)

125g unsalted butter, softened

55g caster or granulated sugar (superfine)

1/2 tsp vanilla extract

180g plain flour (all-purpose)

Filling –

8 ounce (227g) pot double cream, chilled

1 tsp vanilla extract

200g fresh strawberries, sliced

Icing sugar, for dusting

Method –

1. To make the shortbread: Cream the softened butter, sugar and vanilla until fluffy and light. Add the flour and fold into a soft dough. Lightly dust a work surface with a flour and roll the dough out until it reaches approx. 1 cm thickness. Take a medium sized cookie cutter and stamp out rounds.

2. Place the shortbread rounds on a large baking tray, space them apart. Prick across the centre with a fork and place the tray in the refrigerator for 20 minutes.

3. Meanwhile, preheat oven to 190C/375F/Gas Mark 5. Bake the shortbread for 12-15 minutes or until lightly golden. Allow to cool the tray for 5 minutes, then transport to a wire rack to finish cooling.

4. Once the shortbread are completely cool start preparing the fillings. Whisk the cream and vanilla until soft peaks form. Dollop about a heaped tablespoon of cream onto one shortbread half. Top with the sliced strawberries. Then sandwich together with another shortbread half. Finish with a light dusting of icing sugar or caster sugar.

5. Serve chilled for a delicious afternoon tea treat!

More desserts you may like to try!

lemon posset

Lemon Posset with Berries & Shortbread

eton mess cheesecake

Eton Mess Cheesecake


Lemon & Passionfruit Tart 

tart easy recipe

Tarte aux Fraises 

Enjoy the recipe! Have a great weekend everyone!






53 thoughts on “Strawberries ‘n Cream Shortbread Sandwiches

  1. awww, all these English posts about cheap, fresh, flavourful strawberries are making me envious! It is winter in Sydney and while strawbs are around they have no taste. This looks like a gorge treat – so classic and elegant.

  2. OMG – those strawberries! Can you ship them over the pond so I can eat them all??? And while you’re at it, please send me these shortbreads too!! I want all. the. strawberries. 🙂

  3. I love it when strawberries are in season and look as gorgeous as they do in that photo!!!! LOVE these strawberries and cream shortbreads!!!! they look so good!!!!!

  4. I love the strawberries, Jessica. And these cookies look so adorably delish and inviting! Loving these stunning pictures too! SO Yummy!:)

  5. 1 pound per huge punnet of those gorgeous strawberries!?!? -_- I could die! Although, we did have a rather long and lucrative strawberry season here recently so I can’t really complain. These little shortbread sandwiches are like summer in a bite… so gorgeous!

  6. Wow!! What a great deal!! These strawberries look amazing!! I just love how fresh and delicious strawberries are this time of year! All of your recipes look amazing btw!! YUM!!!

  7. It never seizes to amaze me how bright and colorful your photos are! Craving some shortbread sandwiches now…

  8. Pingback: Friday Wallflavourites: Edition 28 | Wallflour Girl

  9. Hi there 🙂
    I decided to try out your shortbread because firstly, I needed something to distract me when I was getting enough of writing my bachelor’s thesis and secondly, I’d had shortbread a few weeks ago when there was a British-themed week at ALDI and I had re-discovered how much I love shortbread. We don’t really get that here in Germany – well, unless Lidl or Aldi have one of their British weeks (but also then, it’s only products that are typical of Britain, no British brands unfortunately 😦 ).
    I skipped the part of sandwiching them together with cream and strawberries although that’s probably very delicious but as it’s not really strawberry season anymore and I really just wanted shortbread I left that out.

    So, coming to my point: They’re totally delicious. I love munching one or two with a cup of coffee each day and they seem to get even better the “older” they get. It was just really tricky cutting them out – I used a glass that seemed about the right size but I didn’t manage to get them from the table onto the tray in their round form because they were just so sticky. So in the end I tried to form somehow round cookies with my fingers – every piece now has its own individual touch. Doesn’t do any harm to the taste tho. But is there a trick on how to safely get the shortbread onto the baking try once cut out?

    Anyway, they taste great no matter how they look (and they’re less sweet than the ones I’d bought at Aldi which I like) so I’ll surely try them again and when strawberries are in season again next year I’ll also try out the full recipe 🙂

    • Hi Hannah!
      Thank you for lovely comment! 😀
      I’m really pleased you enjoyed the shortbread, so happy you will make them again too.
      Regarding rolling out the dough – to stop it sticking to your work surface, it’s best to flour the surface well. Or you can roll the dough out between two pieces of parchment/non-stick paper, both ways work well for me. But like you say, they taste amazing even though they look rustic, which I still love!

      Anyway, I’m really happy you enjoyed the recipe!

      Jess 🙂

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