Strawberries with shortbread rounds and mascarpone

A match made in heaven!


Makes: 8

Preparation time: 40 minutes

Cooking time: 1 hour


For the shortbread

75g unrefined light muscovado sugar

175g plain flour

75g fine semolina, rice flour or cornflour

175g unsalted butter, cold and cut into squares

1 tsp vanilla bean paste or seeds from 1 vanilla pod

A pinch of salt

1 tbsp unrefined demerara sugar, for sprinkling

For the mascarpone

zest of 1/2 small lemon or orange

200-250g fresh strawberries, hulled and sliced horizontally

200g mascarpone

1 tbsp double cream

1/2 vanilla pod, seeds removed

1 tbsp icing sugar, plus extra for dusting


1. To make the shortbread, add all the ingredients (apart from the demerara sugar) into a large food processor and whizz until a soft ball of dough forms.

2. Transfer the dough to a prepared work surface and roll out until approximately 5mm thick. Use a circular cutter to cut out 8-10 biscuits.

3. Place the biscuits on a non-stick baking tray and chill the shortbread in the fridge for about 30 minutes.

4. Preheat the oven to 150ºC/R2. Using a fork, prick the shortbread all over and sprinkle evenly with demerara sugar.

5. Bake for about 1 hour until lightly golden then remove from the oven and place on a wire rack to cool.

6. Meanwhile, add the lemon or orange zest to the strawberries and combine.

7. In a separate bowl mix together the mascarpone, cream, vanilla seeds and icing sugar.

8. Place six ready-made shortbread rounds on a board and arrange a layer of sliced strawberry on top. Then using a teaspoon divide the mascarpone cream between each one, followed by another layer of strawberries. Finish with another shortbread round and a dusting of icing sugar.

Get ahead: the mascarpone filling can be made several hours ahead. You can also use shop-bought shortbread rounds for this recipe if you’re short on time.

Recipes and image courtesy of

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