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Member recipe

Strawberry Tower

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Serves 1 - 15 Biscuits

Layers of shortbread, strawberries and cream.

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  • For shortbread
  • 325g plain flour
  • 200g chilled salted butter
  • 125g/4½oz golden caster sugar
  • For filling
  • 300ml double cream
  • 300g fresh strawberries
  • Icing suger for dusting


    1. Preheat the oven to 180C
    2. Rub together the butter and suger until it forms fine breadcrumbs. Stir in the caster suger with a table knife until combined.
    3. Squeeze together the mixture until it looks like a doughy texture. Roll out using a rolling pin use a circular cut to make the circles.
    4. Place the cut outs onto a greased baking tin and but with egg to give a brown colouring. Bake untill golden brown. Meanwhile whisk the double cream with a electric mixer untill at soft peaks.
    5. Take the biscuits out and leave to cool. Turn off the oven. Rinse and drain the strawberries and cut each one into thirds.
    6. Layer up the shortbread followed by a layer of whipped cream, then place some strawberries on top. Then repeat this process again, with another layer of shortbread, cream, strawberries. Dust with icing suger and serve

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