Strawberry Shortcake Slice

A modern twist on the classic strawberry slice using the new Arnott’s Strawberry Shortbread biscuits.

  • Difficulty: Easy
  • Arnott's product: Shortbread Cream
  • Cooking time:
  • Prep time:
  • Chill time: 2 hrs
  • Serves: 6+


  • 250 g packet Arnott’s Strawberry Shortbread Creams
  • 60 g butter, melted
  • 2 x 250 g punnets strawberries, hulled
  • ¾ cup water
  • ¼ cup caster sugar
  • 3 tsp powdered gelatine
  • 300 ml thickened cream


  1. Grease and line a square 18 cm x 18 cm cake tin. Place biscuits in a food processor and pulse until finely crushed. Add butter. Process to combine. Use a glass to spread and press the mixture firmly over the base of a prepared tin. Chill for 30 mins.
  2. When the base is cool, place halved strawberries from 1 punnet over the biscuit base.
  3. To make the strawberry jelly, place remaining punnet of strawberries in the food processor and puree. Set aside. Meanwhile in a small saucepan combine water, caster sugar and sprinkle over gelatine. Stir over low heat until the sugar and gelatin are dissolved. Strain the strawberry puree and add to gelatine mix. Stir well.
  4. Gently pour strawberry jelly over the biscuit and strawberry base. Chill for 1 ½ – 2 hours.
  5. Serve with whipped cream and extra strawberries.