This strawberry shortbread recipe is simple and a great summer treat.

It’s packed with flavour and so good you’ll want to serve it on its own.

This recipe is suitable for both adults and children, and can be prepared in a few minutes.

To make it: Combine all the ingredients in a large bowl and mix well.

Cover with plastic wrap and refrigerate for at least 1 hour.

Serve in individual muffin cups, with a sprinkle of sugar and/or whipped cream.

Recipe Notes: You can use plain, unsweetened white chocolate chips as well.

For the strawberry shortcakes: For the topping: In a small saucepan, melt the butter and sugar over medium heat until it becomes pale and fluffy.

Add the strawberries and continue to melt until the butter is melted and the sugar has dissolved.

Remove from heat and stir in the cream, vanilla and the condensed milk.

For filling: Melt the remaining butter and add the strawberries.

Continue to melt the sugar over moderate heat until the strawberries are softened and have melted into the mixture.

Remove the saucepan from heat.

Combine the filling ingredients and spread the mixture onto a cookie sheet lined with parchment paper.

Bake at 350 degrees F (180 C) for 30-45 minutes, until the chocolate and strawberry filling are golden and the shortcakes are soft.

Serve immediately.

Nutrition Facts Strawberry Shortcake Amount Per Serving (1 recipe) Calories 230 Calories from Fat 54 % Daily Value* Total Fat 9g 14% Saturated Fat 4g 20% Cholesterol 32mg 12% Sodium 568mg 18% Potassium 446mg 12 % Total Carbohydrates 23g 12% Dietary Fiber 1g 4% Sugars 4g Protein 6g 12* * Percent Daily Values are based on a 2000 calorie diet.