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Strawberry ripple shortbread slice

strawberry ripple shortbread sliceAs I write this post the sun has disappeared and the heavens have well and truly opened. It’s bucketing it down out there but I am convinced that sometime soon (optimism at its very best) we WILL get the summer that we should be in the middle of right now. So I will battle on with the sound of rain against the window and darkness in the room and show you a delightful recipe for strawberry ripple shortbread slice. It looks the picture of summer and you should, by now, be able to buy locally produced strawberries from your market or supermarket.

This dessert recipe from Waitrose makes 12 bars and comes in at 232 calories per serving. As this recipe is from Waitrose all the ingridents listed below can be found in their stores. However, if you don’t have a Waitrose nearby I’m sure you can source similar items quite easily. I think this would go very well with a lovely glass of cold Prosecco!


  • 400g pack essential Waitrose Strawberries, hulled and cut into wedges
  • 2 tsp icing sugar
  • 250g shortbread fingers, crushed
  • 50g unsalted butter, melted
  • 1 litre tub Waitrose Vanilla Dairy Ice Cream
  • 2 tbsp Waitrose Cooks’ Homebaking Freeze Dried Strawberries


Blitz 175g of the strawberries in a food processor. Add the icing sugar then press the whole lot through a sieve to make a sauce. Set aside in the fridge.

Mix 225g of the crushed shortbread with the melted butter. Press this mixture into the base of a baking parchment-lined slice tin, about 18 x 28cm in size. Chill for 15 minutes. Take the ice cream out of the freezer to soften slightly.

Smooth the ice cream over the chilled shortbread base. Drizzle with the strawberry sauce then scatter over the fresh strawberries, dried strawberries and remaining shortbread. Return to the freezer for at least 2 hours or until firm then remove and leave to stand at room temperature for 10–15 minutes before cutting into bars with a sharp knife.

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