Buttered Shortbread with Cream and Warm Glazed Strawberries

Shortbread rounds layered with wine-glazed strawberries and whipped cream for a classic, sophisticated vegetarian dessert.

Baking Vegetarian Dessert Shortbread Strawberries

Estimated Nutrition

Calories

1945.2

kcal / serving

1945.2 kcal total

Carbs

188.5g

per serving

188.5 g total

Fat

121.4g

per serving

121.4 g total

Protein

22.8g

per serving

22.8 g total

Cook Time

minutes

Serves

portion

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

Plus extra for sprinkling

Vanilla Extract

Approx 1 tsp

Icing Sugar

Approx 2 tbsp

Dairy

110

Butter

Slightly softened

piece

Egg Yolk

Free-range

Milk

Approx 2 tsp

Double Cream

Whipped to serve

Fruits

100

Strawberry

Hulled and sliced

squeeze

Lemon Juice

GrainsCereals

175

Plain Flour

Plus extra for dusting

Liquids

White Wine

Approx 2 tbsp

Method

Cool shortbread rounds on a wire rack.

Layer shortbread rounds with glazed strawberries and whipped cream on a plate.

Pulse flour, butter, and sugar in a food processor until breadcrumb texture forms.

Add egg yolk and milk, then pulse until dough forms a ball and rest for five minutes.

Roll dough to 0.5cm thickness and cut into three 6cm rounds.

Place on a lined baking sheet, sprinkle with sugar, and bake for 15 minutes.

Preheat the oven to 150°C.

Simmer strawberries, vanilla, wine, icing sugar, and lemon juice in a pan for five minutes.