Strawberries with Shortbread Rounds and Mascarpone

Makes 8

Preparation 30 minutes

Do ahead: the mascarpone filling can be made several hours ahead


  • 200g mascarpone
  • 1 tbsp double cream
  • 1/2 vanilla pod, seeds removed
  • 1 tbsp icing sugar, plus extra for dusting
  • 200g-250g fresh Jubilee Selections strawberries, hulled and sliced horizontally
  • zest of 1/2 small lemon or orange
  • 1 x small pack of shortbread rounds (I used 1 x 160g Lemon shortbread thins)


  1. Add the lemon or orange zest to the strawberries and carefully stir this through. In a bowl, mix together the mascarpone, cream, vanilla seeds and icing sugar.
  2. Place 6 shortbread rounds on a board and arrange a layer of sliced strawberries on top. Then using a teaspoon divide the mascarpone cream between each one, followed by another layer of strawberries. Finish with another shortbread round and a dusting of icing sugar.