TEL: 01481 736676


Strawberry Shortcake

Serves x 6


240g - Unsalted Guernsey butter

110g - Icing sugar

240g - Plain flour (sieved)

40g - Rice flour



500g - Strawberries

50g - Icing sugar

Freshly milled black peppercorns

5ml - Balsamic vinegar


100ml - Strawberry coulé

284ml - Guernsey Dairy extra thick cream

1 - Vanilla pod (split)

Sprigs of freshly picked mint

Beat together the unsalted butter and sugar until pale in colour, light and creamy in texture.


Sieve into this mixture the flour and rice flour. Cover the paste with cling film and set aside to rest the paste for 30 minutes. (The paste can also be rolled into a large sausage shape at this stage, wrapped in film and stored in the freezer for another day. Once removed from the freezer and allowed to thaw you can simply slice rounds off ready to bake).


Roll the shortcake paste out onto a work top, lightly dusted with flour and cut out discs with a 10cm cutter.


Place these shortcakes upon a baking sheet and bake at 140oC / 275oF / Gas 1 for 30 -35 minutes until light golden in colour.


Remove from baking tray and once cool set aside in a sealed container until ready to assemble.


Prepare the strawberries by washing and hulling them.


Pat the fruit dry very gently with kitchen paper and place on a tray. Dust them with the icing sugar and leave to macerate for half an hour or more at room temperature before assembling the dessert for serving.


To serve the shortcake, mix the seeds of the vanilla pod together with the extra thick Guernsey cream.


Assemble each shortcake with a filling sandwich style of macerated strawberries and cream. Season with a splash of balsamic vinegar and freshly ground peppercorns.


Dust each top layer of shortcake with icing sugar.


Pour onto the plates a little Strawberry Coulé and add a sprig of freshly picked mint.












The Pavilion in the Park, St Pierre Park Hotel, St Peter Port, Guernsey, Channel Islands    Tel: 01481 736676    Email: