Foodie Friday: Summer Berry Shortcake Stacks

summer-berry-shortcake-stacks(Makes 8 stacks)

80g butter, softened
45g caster sugar
120g plain flour, plus extra for rolling

For the filling:
75ml crème fraîche
100g full fat soft cheese
1/2 tsp vanilla extract
1.5 tbsp icing sugar, plus extra for dusting
100g fresh strawberries, hulled and thinly sliced
100g fresh blueberries
100g fresh raspberries

1. Line 2 baking sheets with greaseproof paper. Put the butter and caster sugar in a large bowl and beat together using an electric whisk until pale and smooth.
2. Using a wooden spoon, stir in the flour until the mixture forms a smooth dough. Wrap in cling film and chill in the freezer for 10 minutes.
3. Dust your work surface with flour and roll out the chilled dough to a thickness of 0.5cm. Using a 4-5cm round cutter, stamp out 24 rounds – you’ll need to re-roll the trimmings. Place on the prepared baking sheets and chill in the freezer for 10 minutes. Preheat the oven to 180C, fan 160C, gas 4.
4. Remove from the freezer and bake for 10-12 minutes. Transfer to a wire rack to cool completely.
5. Make the filling: beat together the crème fraîche, soft cheese, vanilla and the icing sugar.
6. Spoon 1 tsp of the filling on top of 8 biscuits, then add either a slice of strawberry or 3 of the berries, and top with a little extra filling. Repeat with another 8, then stack these on top. Finally, top with the remaining 8 biscuits, dust with the extra icing sugar and serve immediately.


1 Response to “Foodie Friday: Summer Berry Shortcake Stacks”

  1. 1 frances42015 July 3, 2015 at 12:20 pm

    This is my kind of treat…sweet, fruit & cream! 😊

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