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“This is a typically English dessert to have on a nice sunny day sitting in the garden. Go on you deserve it. I got this recipe from a girl at work I think she was hoping that I would make them for her. I think I will.”
1hr 30mins
8 cakes

Ingredients Nutrition


  1. Pre heat the oven 150c/300f line two cookie sheets with baking parchment. Place the softened butter in a mixer and add sugar,beat well together until pale and fluffy.
  2. Gradually sift in the flour and cornflour and mix into a pliable dough.
  3. Roll the dough out on a floured surface using a 8cm round cutter stamp out 16 circles.
  4. Lift onto the baking sheet and prick with a fork.
  5. Bake for 30-35 minutes until pale golden remove from the oven and cool completely.
  6. To assemble, whip cream until it forms soft peaks and fold in the yoghurt. Put half the circles on a serving plate and add a dollop of the creamy mixture and the sliced strawberries.
  7. Arrange the other half of the shortbread circles on top at an angle. Dust with icing sugar and serve.

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