Clotted Cream Strawberry Short Bread – Willey’s Weekly Bake 199

Well it is national cream tea day on Friday and I had some left over clotted cream in the fridge so thought I should give this a go. This shortbread is so soft and luxury most definitely a dessert in itself with the strawberry on top its perfect. If I had more clotted cream left I would have put a dollop on top. Would have made them even more amazing!


  • 350g Plain flour
  • 110g Caster sugar
  • 150g Butter
  • 60g Clotted Cream
  • 3-4 Strawberries


  1. Pre heat the oven to 180 degrees celsius and line a 30x20cm tin with baking paper.
  2. In a large bowl weight the all the sugar, butter, clotted cream and plain flour.
  3. Rub the ingredients together until forms a bread crumb like texture then knead together lightly.
  4. Once started to form a rough ball then press into the tin. Use a palette knife to flatten.
  5. Slice the strawberries into thin slices then lay on top pressing in slightly.
  6. Bake in the oven for 20 minutes until golden on top and leave to cool slightly in the tin.
  7. Then cut and serve.

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