Black Pepper Strawberry Shortbread Sandwich

Black Pepper Strawberry Shortbread Sandwich served on a white plate, topped with ice cream with strawberry sauce drizzled
  • 4 servings
  • 1 hour to prepare
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  • 100g butter
  • 100g flour
  • 55g icing sugar
  • 1 egg yolk
  • 1/4tsp black pepper
  • 200ml double cream
  • 25g caster sugar
  • Juice and zest of 1/2 lemon
  • 150g strawberries, hulled and chopped
  • 1tbsp strawberry sauce


You can top your sandwiches with our strawberry meringue ice cream, find the recipe here, or any ice cream of your choice.


  1. Blend the flour, butter, icing sugar, pepper and egg yolk in a food processor until it forms a dough, adding a tablespoon of water if needed.
  2. Roll out between two sheets of baking paper to the thickness of a pound coin. Place in a fridge to firm for 30 minutes.
  3. Use a large ring cutter to cut into 8 rounds, re-rolling any excess trim if required. Space evenly on a non-stick baking sheet and bake at 180°C / 350°F / gas mark 4 for 8-10 minutes until just starting to colour. Remove from the oven and allow to cool on the tray.
  4. For the filling, stir the strawberries together with the strawberry sauce.
  5. In a separate bowl whisk the cream and sugar together until forming soft peaks, then whisk in the lemon zest and juice.
  6. To assemble, place a shortbread in the center of each plate, add a dollop of the whipped cream and some of the strawberries, carefully place another shortbread on top and finish with a scoop of strawberry meringue ice cream.