- 175g/6oz plain flour, plus extra for dusting
- 110g/4oz butter, slightly softened
- 50g/2oz caster sugar, plus extra for sprinkling
- 1 free-range egg yolk
- 2 tsp milk
- 100g/3½oz strawberries, hulled and sliced
- 1 tsp vanilla extract
- 2 tbsp white wine
- 2 tbsp icing sugar
- squeeze lemon juice
- double cream, whipped, to serve
- Preheat the oven to 150C/300F/Gas 2.
- Place the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs.
- Add the egg yolk and milk and pulse again until the mixture comes together into a ball. Leave to rest for five minutes.
- On a clean, floured work surface, roll the dough out to 0.5cm/½in thick with a rolling pin and cut into 3 x 6cm/2½in rounds. Place onto a baking sheet lined with silicon paper, sprinkle with a little more caster sugar and bake for 15 minutes, or until just turning golden on top. Place onto a wire rack and leave to cool.
- For the strawberries, place the strawberries, vanilla extract, wine, icing sugar and lemon juice into a small pan and cook over a gentle heat for five minutes, or until the strawberries are softened but still retain their shape.
- To serve, place one round of shortbread onto a serving plate and top with half of the strawberries and a spoonful of whipped cream. Top with another round of shortbread, the remaining strawberries and cream and finish with the last piece of shortbread.