Olive Oil Shortbread with Whipped Cream and Berries

Olive Oil Shortbread with Whipped Cream and Berries

Berries and cream, berries and cream, I'm a little lad who loves olive oil shortbread with berries and cream.

By Ann Marie Elaban | @annmarieelaban


3 cups of flour

2 tbsp baking powder 

1 tsp salt 

½ cup sugar + 2 tbsp for berries

Zest and juice of one lemon

½ cup Sizzle

½ cup whole milk greek yogurt

1 cup heavy whipping cream

1 tbsp honey

½ cup raspberries 

½ cup strawberries

Drizzle for topping


Active Time: 15 minutes

Full Time: 1 hour

Serves 4

Preheat oven to 350 F. Combine flour, baking powder, and salt in a bowl and whisk to combine. 


In a separate bowl combine ½ cup sugar, the zest of one lemon, Sizzle, and greek yogurt. Mix until combined. Add the wet ingredients to the dry and fold until the mixture starts to come together. When a shaggy dough forms use your hands to knead it together the rest of the way. 


Shape the dough into a rough square and cut into four equal sections. Place on a parchment-lined baking sheet and top each piece with a little bit of Sizzle. Bake for 15-20 minutes. 


While the shortbreads are baking make the macerated berries. Add berries to a bowl with the juice of one lemon, and 2 tbsps of sugar. Let rest for 15-20 minutes or until the berries have released some of their juices. This can be done the night before. 


Make the whipped cream. Add the heavy whipping cream and honey to a large bowl and whisk by hand or use a stand mixer fitted with a whisk attachment. 


Let shortbread cool before topping with whipped cream, berries, and lots of Drizzle.