Granny Griffin’s Strawberry & Vanilla Cream Shortbread Biscuits

A beautiful dessert of buttery shortbread stacked with layers of vanilla Cream, Strawberry Jam and Roscarberry Strawberries – Recipe Created by Griffins Garden Centre, Co.Cork



    • 250g Butter
    • 125g Caster Sugar
    • 250g self raising flour
    • 125g Semolina or Cornflour
    • Half Zest of a Lemon
    • Half Zest of an Orange

    Strawberry Jam

    • 500g Fresh Rosscarberry Strawberries
    • 500g Jam Sugar
    • 1 Zest of Lemon

    Vanilla Cream

    • 400g Avonmore Cream
    • 50g Icing Sugar
    • 1 Vanilla Pod

    To Finish

    • Roscarberry Strawberries. Mint to decorate. Warm Apricot jam to glaze.


    Make your own Homemade Strawberry jam

    Combine the strawberries, sugar and zest of lemon  in a small saucepan over medium heat. Bring the strawberry mixture to a rolling boil, stirring frequently with a wooden spoon and mashing the strawberries slightly  Turn down the heat to medium-low and simmer for approximately 10 minutes. Put about a teaspoon of the jam mixture on the a plate and swirl the plate around. If the jam runs, cook for 2-5 minutes longer and repeat the process. (The jam should firm up when it hits the cold plate and should no longer run.) Transfer to clean glass jars and cool. When completely cool, cover and refrigerate.


    Shortbread Biscuits 

    For the shortbread:

    1. Cream  the cold butter , sugar and zest together. Add flour & cornflour to bind the mixture. Rest for 20 minutes
    2.  Preheat the oven to at 140C fan or 150 normal oven. Roll the mixture out to a thickness of 3mm and cut into 18 circles about 8cm in diameter. Lay them on a baking tray.
    3. Before baking the biscuits, let them rest in a fridge for at least 10 minutes. Pierce with a fork. Bake for 20 minutes. Lightly sprinkle with granulated sugar then allow to cool. They should be very pale in colour.

    Vanilla Cream:

    Cut vanilla bean in half lengthwise and scrape seeds into Avonmore  cream. Allow to sit in fridge for a few hours if possible. Slowly add sugar while whipping. Keep whipping until a stiff mixture and set aside.

    Transfer into a piping bag with a star nozzle

    To Finish:

    Place a biscuit on a plate, put a half spoon of chilled jam  in the middle of the  biscuit,  pipe a little cream around the jam , then place a strawberry half in the middle. Put another biscuit on top, pipe with a swirl of cream and top with Rosscarberry strawberries halved. Glaze the fruit with warm apricot jam and decorate with mint. Decorate the plate with strawberry coulis, serving extra coulis and cream along side, if you like.


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