Strawberry and Cream Shortbread Towers

Ben came home from work a couple of days ago and told me that he saw a recipe for Strawberry Shortcake which was stacked and it looked amazing.  Not to be outdone and to make sure my husband was looked after ;-) I decided to do the Scottish twist on what he had told me because we both love shortbread.  I was a little worried because I've never made shortbread in the USA and I know with the elevation some recipes just don't work, but this one did and it was AMAZING!!

I promise that this will be one of the most easiest and quickest desserts you can make.  I also promise that it is delicious and pretty...mmmmm.  I'm thinking about making it again for Sunday dessert. The recipe below is a basic shortbread recipe and the rest is my imagination and my amazing sister's sweet cream recipe (I swear it tastes like Mr Whippy Ice Cream!)

Here it is:

STRAWBERRY AND CREAM SHORTBREAD TOWERS
BY ME

Makes:                     4-5 towers
Prep Time:               Around 10 minutes total!!
Baking Time:           10-14 minutes dependant on oven
Oven Temperature: 350f

Shortbread:
8oz (2 sticks) butter
4oz (1/2 cup) caster sugar
12 oz (1 1/2 cups) plain/all purpose flour

Cream Filling:
Carton of Whipping Cream (1/2 pint)
1tsp Vanilla Extract
2 tbs Icing/Powdered Sugar

Strawberries:
1/2 punnet of Strawberries (sliced thinly) plus 4-5 whole strawberries for the top.

Method:

1. Cut cold butter into small pieces and add to bowl.
2. Add sugar to bowl
3. Blend sugar and butter together until smooth
4. Add flour together and mix until blended together well
**Note: If the mixture feels a little too wet add a little more flour until a firmish cookie dough consistency**
**Note: If you live in a hot place (not Scotland!!) it might do good to wrap the dough in cling wrap and put in the fridge for it to firm up for 10-15 minutes so it is easier to roll out - I had to do this!**
5. Flour your surface and then roll out dough to about 2cm thick and cut out circles using a cookie cutter.  You should get around 12-15 circles.
6. Grease your baking tray and place the shortbread dough about 3cm apart.
7. Place in oven and bake for about 10-14 minutes dependant on oven, OR until shortbread is golden brown on top.
8. Once ready remove from oven and place the shortbread on a wire rack (this is important or you may end up with soggy shortbread - I learned this lesson a few months ago!!)

While the shortbread is cooling making the cream:

9. Add whipping cream, icing sugar and vanilla extract in a bowl and whisk together until stiff.
10. Wash and slice the strawberries.

When the shortbread is COMPLETELY COLD it's time to assemble.

11. Start with one round of shortbread and add a nice big dollop of the sweet cream to cover the base, layer the slices of strawberries, followed with a small drop of cream to help the second shortbread round to stick.
12. Add the second round of shortbread and repeat with the cream and strawberry layer.
13. Add the third (top) shortbread round and place your whole strawberry on top.
**Tip: You may want to cut a little off of the side of the strawberry to give it a flat side so it sits on the shortbread**
14. Dust shortbread tower with a little icing sugar for prettiness!

AND THEN ENJOY!!

Final tip - I wouldn't make these too far ahead of time because the shortbread can have a tendency to go a little soft if sitting with cream on top of it for a while.  I made these 30 minutes before we ate them and they were absolutely perfect if you wanted an example.  I would imagine 45 mins to an hour might be fine too.


**** Coming up soon - Yummy Non Alcoholic Mojitos ****