Gordon Ramsay's Strawberry Shortbread Stacks

Imagine sinking your teeth into a delightful stack of buttery shortbread, perfectly complemented by a luscious vanilla cream and fresh strawberries. This recipe captures the essence of a classic dessert, with each layer offering a satisfying crunch followed by a burst of fruity sweetness. As you assemble these charming stacks, the anticipation builds, promising a treat that’s as pleasing to the eye as it is to the palate. Perfect for any occasion, these strawberry shortbread stacks are sure to impress and satisfy your sweet cravings!

1. 1

   Sift the flour, rice flour and salt together.

2. 2

   Beat the butter and caster sugar together, using an electric mixer, until smooth.

3. 3

   Add the egg slowly, then turn the machine to its lowest setting and add the flour, a spoonful at a time, until the mixture just comes together and forms a soft dough; do not overwork.

4. 4

   Press the dough into a ball, wrap in clingfilm and chill for at least an hour.

5. 5

   Put the double cream, clotted cream and icing sugar into a bowl and scrape in the seeds from the vanilla pod, using the tip of a knife.

6. 6

   Beat until the mixture is thick and forms soft peaks.

7. 7

   Set aside until you are ready to assemble the dessert.

8. 8

   Preheat the oven to 160°C/ 140°C fan/gas 2½.

9. 9

   On a lightly floured surface, roll out the dough to a 3-4mm (¼in) thickness and cut out rounds, using a 9-10cm (3½-4in) pastry cutter.

10. 10

    Place the rounds on a baking sheet and bake in the oven for 20-25 minutes until lightly golden.

11. 11

    Leave on the baking sheet for a couple of minutes to firm up, then transfer to a wire rack and leave to cool completely.

12. 12

    Fold the strawberries through the vanilla cream, reserving a handful.

13. 13

    Put a shortbread in the centre of each plate and spoon the strawberry cream on top.

14. 14

    Top with another shortbread round.