Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Strawberry Shortcake Jelly Pie
Strawberry Shortcake Jelly Pie

Strawberry Shortcake Jelly Pie

Brought to you by: BerryWorld
    6 serving

Prep time:

Cook time:

Serves: 6

This looks super impressive but is pretty simple to make. What is there not to love , shortbread, jelly and strawberries! Serve with whipped cream or thick crème fraiche for the perfect dessert.
Share recipe


  • 125g Unsalted Butter
  • 55g Caster Sugar
  • 180g Plain Four
  • 1 teaspoon Vanilla Paste
  • 135g Strawberry Jelly Packet
  • 400g BerryWorld Strawberries
  • 4 tablespoons Strawberry Jam


Step 1

Preheat the oven to 190C/fan 170C/gas 5. Line a 20 x 30cmbaking tray with parchment paper.

Step 2

Beat the softened butter and sugar together in a large bowl until smooth. Stir in the flour and vanilla paste until you get a smooth paste.

Step 3

Spoon the mixture into the tin and using the back of a spoon press the mixture into the tin smoothing it out into all the corners, making sure it is level.

Step 4

Prick all over with a fork and bake for 15 – 20 minutes until pale golden brown.

Step 5

Set aside to cool then turn out onto a wire rack using the parchment paper to help lift it out and leave to cool completely.

Step 6

Make up the jelly according to the packet instructions and leave to cool.

Step 7

Using the same baking tray as the shortbread line the base and sides completely with cling film making sure it is lovely and smooth. Arrange the strawberry slices in the tin on top of the clingfilm then pour over the cooled jelly. Place in the fridge and leave to set, this will take a couple of hours.

Step 8

When the jelly and fruit is set you can now assemble the dessert. Place the shortbread on a large board and spread the strawberry jam all over the top of the shortbread. Carefully remove the jelly and fruit from the tin and using the cling film invert (tip over) onto the shortbread getting it lined up with the shortbread as much as you can. Peel away the cling film and then cut into squares or bars and serve with cream.

Shop the ingredients

You might like