Berry and nutella shortcakes

Berry and nutella shortcakes, pastry recipe, brought to you by Australian Women's Weekly

  • 25 mins cooking
  • Serves 4
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Berry and nutella shortcakes
  • 2 (sheets) ready-rolled shortcrust pastry
  • 250 gram (8 ounces) frozen mixed berries, thawed
  • 3/4 cup (180ml) thickened (heavy) cream, whipped
  • 1/3 cup (110g) nutella spread


Berry and nutella shortcakes
  • 1
    Preheat oven to 200°C/400°F. Line oven trays with baking paper.
  • 2
    Using 8cm (3¼-inch) round cutter, cut 12 rounds from pastry; place on trays. Bake rounds about 10 minutes or until crisp; cool.
  • 3
    Crush berries lightly with a fork; combine with cream in small bowl. Spread nutella over eight pastry rounds; place four on serving plates.


Top shortcakes with half the berry mixture, then another nutella-topped shortcake; repeat with remaining berry mixture, then top with remaining shortcake.