Method

• 1

  To make the shortbread dough, butter and line a baking tray with parchment. Cream the butter and the sugar together in a bowl till light and fluffy. Add the vanilla extract and then flour and mix until the dough is smooth.

• 2

  Using a little extra flour, knead the dough on a flat surface and then roll to a thickness just under 1cm using a rolling pin. Cut the shortbread dough out with a 5cm cookie cutter. Place the shortbread biscuit on some baking parchment. Clingfilm the tray and chill in the fridge for 30 minutes.

• 3

  Preheat the oven to 170C/350F/Gas 4. Take the tray out of the fridge and prick each of the shortbread biscuit rounds with a fork. Bake in the preheated oven for 10 minutes until the biscuits are golden. Cool on a wire rack.

• 4

  Whip the double cream until stiff then fold in the icing sugar and the vanilla. Use the whipped cream to sandwich the shortbread biscuits then layer the strawberries on top of the cream.

• PER SERVING: 60g FAT (Excluding extras)