Strawberry Shortcake Slice

Arnott's Product
Raspberry Shortcake >
  • Servings: 6
  • Occasion: Dessert
  • Cooking time: -
  • Prep time: 25 minutes
  • Chill time: 2 hours

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

  • 250 g packet Arnotts Strawberry Shortbread Creams
  • 60 g butter, melted
  • 2 x 250 g punnets strawberries, hulled
  • 3/4 cup water
  • , cup caster sugar
  • 3 tsp powdered gelatine
  • 300 ml thickened cream


Step 1 Grease and line a square 18 cm x 18 cm cake tin. Place biscuits in a food processor and pulse until finely crushed.

Step 2 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.

Step 3 When the base is cool, place halved strawberries from 1 punnet over the biscuit base.

Step 4 To make the strawberry jelly, place remaining punnet of strawberries in the food processor and puree. Set aside.

Step 5 Meanwhile in a small saucepan combine water, caster sugar and sprinkle over gelatine. Stir over low heat until the sugar and gelatin are dissolved.

Step 6 Strain the strawberry puree and add to gelatine mix. Stir well.

Step 7 Gently pour strawberry jelly over the biscuit and strawberry base. Chill for 1 1/2 - 2 hours.

Step 8 Serve with whipped cream and extra strawberries.

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