- 100g/3½oz butter
- 100g/3½oz plain flour, plus extra for dusting
- 55g/2oz icing sugar
- 1 free-range egg yolk
- 150ml/¼ pint double cream
- 2 tbsp icing sugar, plus extra for dusting
- 1 vanilla pod, seeds scraped out
- 55g/2oz strawberries, hulled and chopped, plus a few left whole, to garnish
- Preheat the oven to 190C/375F/Gas 5.
- For the shortbread, place the butter, flour, icing sugar and egg yolk into a food processor and pulse until the mixture comes together as a dough.
- Turn the dough out onto a lightly floured surface and roll out to 0.5cm/¼in thick. Use a pastry cutter to cut rounds out of the dough and place onto a non-stick baking sheet.
- Transfer to the oven and bake for 8-10 minutes, or until lightly golden-brown. Remove from the oven and allow to cool.
- For the filling, place the cream into a large bowl with the icing sugar and vanilla seeds and whisk until soft peaks form when the whisk is removed. Gently fold in the strawberries.
- To serve, use the cream filling to sandwich the shortbread biscuits together and place onto a serving plate. Dust with icing sugar and garnish with extra strawberries.