Recipe Card

Strawberry Shortbread Stacks


  • 1 Jus-Rol™ Sweet Shortcrust Pastry Block
  • 24 strawberries
  • 25g flaked almonds
  • 250ml crème fraiche or alternatively use whipped double cream
  • 40g plain chocolate Melted
  • beaten egg white to glaze

Equipment required

  • Rolling Pin
  • Pastry Brush
  • Baking Sheet
  • Fork

Techniques used


  1. Preheat oven to 180ºC (160ºC for fan assisted), 350ºF, Gas Mark 4
  2. Roll out Sweet Dessert pastry quite thinly to around 3-4mm thick and cut out twelve 10 cm discs. (You may have to re-roll out the pastry to gain all the discs). Place on lined baking sheet and prick with fork 3-4 times.
  3. Brush tops with beaten egg white, then sprinkle with a little caster sugar and scatter almonds over discs.
  4. Bake in oven for 10-12 minutes until pastry is just golden brown. Then allow to cool.
  5. Cut strawberries into 4-6 wedges depending on size of strawberry.
  6. Spread a generous spoonful of crème fraiche (or whipped double cream) over 6 of the discs, almond side facing up.
  7. Arrange strawberry wedges onto top of crème fraiche. Top with any remaining crème fraiche.
  8. If desired pipe melted plain chocolate in a zigzag pattern across the top of the remaining 6 discs. Place almond/chocolate side up onto to top of mixture and serve.