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Orange shortbread wedges with strawberry (recipe also in English on OPSD blog) A mouth-watering and egg-free dessert with a twist: Orange flavored shortcake with strawberry, is sure to please any dessert lovers' palate. Try it now!
  • For the shortbread base
  • 175 g of cold salted butter
  • 180 g of plain flour plus another tablespoonful
  • 50 g of rice flour
  • 50 g of granulated sugar plus another tablespoonful
  • zest from an orange
  • For the filling
  • 400 g of strawberries, wash and dry
  • 200 g of mascarpone
  • 150 ml of dairy heavy cream
  • 100 g of icing sugar
  • 2 tablespoons of brown sugar
  • 2 tablespoons of lemon juice (*)
  • toasted pistachio nuts

  1. Prepare the strawberries
  2. Cut the strawberries in half and put them into a bowl.
  3. Combine the lemon juice with the brown sugar and stir well until it is completely melted.
  4. Drizzle the strawberries with the lemon juice and keep them in the fridge for about half an hour/an hour.
  5. Prepare the orange shortbread base
  6. Preheat the oven to 160°C.
  7. Line the bottom of a springform baking tin (Ø cm 23) with baking paper.
  8. Using a food processor, blend the plain flour with the rice flour and the zest from the orange.
  9. Add the butter cut into small pieces and mix well until you have some rough breadcrumbs.
  10. Add also the sugar and mix until you have a smooth and homogeneous dough.
  11. Transfer the dough to a flour-dusted pastry board and knead quickly to form a ball of dough.
  12. Cover it with cling film and keep in the fridge for at least 30 mins.
  13. Take the dough out of the fridge and roll it out between two sheets of baking paper. Transfer it to the springform baking tin.
  14. Use the point of a knife to cut the base of the shortbread into 8 parts. Using a fork, form a lot of pinholes on them.
  15. Bake for about 20 mins.
  16. Take the shortbread out of the oven and cut it again, if necessary. Look out, the shortbread is very crumbly when is warm.
  17. Bake again for about 15-20 mins or until it’s golden brown.
  18. Allow the shortbread to cool completely on a wire rack before garnish.
  19. Garnish the orange shortbread
  20. Put the shortbread base in a serving dish.
  21. Whip the dairy cream with the icing sugar and then fold the mascarpone into the mixture.
  22. Spread the mascarpone mixture over the shortbread base inside the border. Add the strawberries and some toasted pistachio nuts and… enjoy!!
You can substitute the lemon juice with a tablespoon of balsamic vinegar.
Recipe by OPSD Il gustoso food blog at