Image of Vegan Strawberry Shortbread Sandwiches

Vegan Strawberry Shortbread Sandwiches

By Nourishing Amy

Average rating: 5.0 • Rated by 1 user

Servings: 14

Total time: 25 min

Preparation time: 15 min

Cooking time: 10 min

Cooking method: Baking

Difficulty: Beginner

Delicious buttery vegan shortbread sandwiches with two-tone strawberry buttercream and a jammy middle.


For the Shortbread

vegan butter • 100 g
white caster sugar • 60 g
vanilla essence • 1 tsp
plain flour • 150 g

For the Filling

vegan butter • 50 g
icing sugar • 150 g
plant Mylk • 1 tsp
freeze-dried strawberry powder • 1 tsp
pink food gel • 2-3 drops
strawberry jam • 20 g


For the Shortbread


1. Cream together the butter and sugar until soft. Now stir in the vanilla essence. Sift in the plain flour and bring to a sticky ball of dough.


2. Wrap the dough and chill in the fridge for 30 minutes.


3. Preheat the oven to 140Fan/160*C and line 2 baking trays with parchment paper.


4. On a lightly floured work surface, roll out the dough to about 1/2cm thickness and cut out the cookies, using any shape or size (aim for an even number). Re-roll any scraps of dough to use it all up. I made 28 shortbread cookies and about 10 mini cookies.


5. Transfer to the baking sheets and bake for 12-15 minutes or until golden brown. Allow to cool on wire racks before moving the cookies.

For the Filling


6. Make the buttercream by beating the butter until soft. Now, gradually add in the icing sugar and plant-based milk and beat until really fluffy. Remove half the frosting and place in a piping bag. To the second half of frosting, add the strawberry powder and a few drops of pink food colouring/gel and beat until incorporated. Add the strawberry frosting to a second piping bag.


7. Snip off the ends of both bags and place in a third piping bag with a star-shaped nozzle attached. Pipe a ring around half of the shortbread cookies. Fill the middle with some strawberry jam and sandwich together with a second shortbread. Repeat to make all the shortbread sandwiches.


8. Store the cookies in an airtight container in the fridge for 2-3 days although best eaten fresh as the buttercream will soften the shortbread.

Cuisine: British Category: Cookies

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