Strawberry Pistachio Shortcake

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strawberry pistachio shortcake

This Strawberry Pistachio Shortcake recipe is adapted from Paul Hollywood’s cookbook British Baking.

It can be adjusted to suit your taste as well as what’s in your pantry.

It makes a great summer dessert that taste great and will easily wow your diners.

Pistachio shortbread

The shortbread is made with flour, icing sugar, butter, egg and of course pistachio nuts. The recipe makes slightly sweet biscuits with a nice crumbly texture.

They are delicious alone in case you bake more than is needed.

Finely ground pistachios should be used to ensure the all round lightness of the shortbread.

Cashew nuts could also be used if you don’t pistachios as it will not overpower the mild buttery taste of the shortbread.

strawberry pistachio shortcake

Fruit filling

Strawberry is traditionally used but i chose to add blueberries resulting in shortcakes that looked good and tasted even better.

You may try sour fruits like kiwis to complement the sweetness of the filing.

Cream filling

A vanilla cream filling complements the tartness of the fruits and the pistachio shortbreads. It is made with double cream, icing sugar and vanilla extract.

However, you could opt for cream cheese filling instead made with half cream cheese, half butter (unsalted), icing sugar and vanilla extract.

Strawberry Pistachio Shortcake Ingredients

Pistachio Shortbread
  • 280 g Plain flour
  • 92 g Icing sugar
  • 75 g Pistachio Finely ground
  • 150 g Unsalted butter
  • 1 pinch Salt
  • 1 medium egg Whisked
  • Strawberries Chopped
  • Blueberries Optional
Filling (option 1)
  • 200 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
Filling (option 2)
  • 150 g Cream cheese
  • 80 g Unsalted butter
  • 1 tbsp Vanilla extract


Pistachio Shortbread
  1. Sift flour, salt and icing sugar into a large bowl or mixer bowl.
  2. Add the egg, ground pistachios and butter. Mix together to form a dough
  3. Preheat the oven to 180
  4. Shape the dough into a ball, wrap in cling film and put chill in the refrigerator for about 40-50 minutes
  5. Roll out the dough to a thickness of about 1/2cm. Cut out using a cookie cutter and place on a parchment paper lined baking tin. Let it rest for about 10 minutes
  6. Bake 16 minutes, or until slightly brown and allow to cool completely
Filling (option 1)
Pour double cream into a bowl with the icing sugar and vanilla extract and whip until just thick enough
Filling (option 2)
Mix butter, icing sugar, cream cheese and vanilla together
Arrange the shortcake
  • Pipe the cream filling on a biscuit arrange the fruits on it.
  • Add a little cream on the fruits then sandwich another buscuit on top.
  • Dust some icing sugar, add half a strawberry (optional) and serve


  1. Ensure the flour and icing sugar are sifted.
  2. Use finely ground pistachio nuts.
  3. Assemble the shortcake when ready to eaten as the strawberries will make the shortbread soggy with its juices.
  4. The shortbread can be stored in an air tight  container for about 7 days

strawberry pistachio shortcake

Try a healthier recipe like this banana oatmeal tray bake recipe

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strawberry pistachio shortcake


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