Strawberry Shortcake

Kirsten Tibballs

Prep Time At least 4 hours setting time

Cook Time 1 hour

Servings 6


Breton Shortbread
160g unsalted butter 
75g caster sugar
1 tsp cinnamon
190g plain flour
1 tsp baking powder

Strawberry Cream Filling
250g fresh strawberries
2.5 sheets or 5g gold gelatine sheets
400ml pouring cream
55g icing sugar
1 tsp of vanilla bean paste
Vegetable oil spray, for greasing
Caster sugar, for sprinkling

250g fresh strawberries 
Icing sugar, for dusting

This is best prepared the night before so it can set properly.


In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar and cinnamon until creamy and smooth. Add the flour and baking powder and mix until combined. Turn the dough out onto a bench and roll into a ball, then cover in plastic wrap and place in the fridge to cool for 30 minutes.

Preheat the oven to 170°C.

Once completely cool, roll the dough out to 5mm thickness and cut out to fit an 18cm cake ring. Place the cake ring with the dough disc inside on a lined flat baking tray. Bake at 170°C for approximately 12-14 minutes or until a light golden-brown colour.


Grease an 18cm cake ring by spraying it with vegetable oil then sprinkle it with caster sugar. Place the baked shortbread disc inside.

Cut the tops off the strawberries and slice them in half, trying to keep them as much the same size as possible. Place the strawberries on top of the edge of the shortbread with the cut side touching the cake ring, and continue this around with the strawberries to create a complete border. Finely dice the remaining strawberries and set aside.

Semi-whip the cream, icing sugar and vanilla together until it holds its shape but isn’t too firm.
Soak the gelatine sheets in a bowl of cold water. When the gelatine is soft, squeeze out the excess water and melt it in the microwave for 10 seconds or over a double boiler until it is hot to touch but not boiling. Mix a few spoonfuls of the whipped cream mixture with the gelatine, then fold this back into the cream. 
Spoon some of the cream inside the cake ring and with the back of a spoon, spread it up the sides of the ring so it covers the strawberries. Mix the diced strawberries with the remaining cream and place it in the centre of the cake ring. Level the top until it is flat and place it in the fridge for 4-6 hours or overnight to set.


Carefully slide the cake out of the ring. Quarter the strawberries and place on top of the cake prior to serving. Finally, dust with icing sugar.


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