Creamy Strawberry Shortbread
Recipe by Cara Boatswain | Photography by Brandee Meier
This gluten-free creamy strawberry shortbread is a delicious and easy-to-make no-bake summer dessert.
Prep Time 15 minutes mins
Chill 6 hours hrs
- 500 g gluten-free shortbread biscuits
- we used gluten-free scotch fingers
- 500 ml thickened cream
- 3 teaspoons vanilla extract
- 3 teaspoons rose extract
- ½ cup 125g pure icing sugar
- 500 g strawberries hulled and
- thinly sliced
Arrange a layer of biscuits in the base of a square 23cm baking dish.
Combine cream, vanilla and rose extracts in a large mixing bowl. Use an electric in a large mixing bowl. Use an electric
Spread half of the cream over the biscuits and repeat with another layer of biscuits and remaining cream.
Crush any remaining biscuits to form crumbs.
Arrange strawberries on top of the cream layer, sprinkle with shortbread crumbs.Cover with plastic wrap and refrigerate for at least 6 hours (overnight if possible),before serving.