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Strawberry afternoon tea 'sandwiches' recipe

Strawberry afternoon tea 'sandwiches' recipe

52 ratings

If there was ever a sweet treat for the British summer, this would be it. Sweet, biscuity slices of 'bread' sandwich a Pimm's and delicate cream cheese filling for a afternoon tea treat you won't regret making. See method

  • Makes 12
  • Takes 55 mins plus chilling and cooling
  • 219 calories / serving
  • Vegetarian


  • 100g unsalted butter, softened
  • 100g soft light brown sugar
  • 1 egg, beaten
  • 1 lemon, zested, plus 1-2 tsp juice
  • a few drops of vanilla extract
  • 275g plain flour, plus extra for dusting

For the filling

  • 40g unsalted butter
  • 50g icing sugar, plus extra for dusting (optional)
  • 125g full-fat soft cheese
  • 2 tsp Summer Cup
  • 3 large strawberries, hulled and thinly sliced widthways
  • 2 mint sprigs, leaves picked and torn
  • 2 small satsumas, peeled and thinly sliced into half-moons

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    7g 35%
  • Sugars

    13g 14%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 27.2g Protein 2.9g Fibre 1.3g


  1. For the biscuit ‘bread’, cream the butter and brown sugar together with an electric whisk. Stir through the egg and lemon zest. Sift over the flour and bring the mixture together into a dough, adding the lemon juice, if needed. Press together in the bowl, then turn out onto a lightly floured surface. Knead briefly, then shape into a ball and wrap in cling film. Transfer to the fridge for 30 mins.

  2. On a sheet of baking paper dusted with flour, roll out the dough to the thickness of a £1 coin. Trim to a 32 x 24cm rectangle. With the longest side facing you, cut a vertical line from top to bottom every 8cm, and a horizontal line every 8cm to make 12 squares. Cut all the way through, but don’t separate them yet. Slide the paper with the dough squares onto a baking sheet, then transfer to the fridge for 30 mins.

  3. Meanwhile, prepare the filling. Whisk together the butter, icing sugar, soft cheese and 1 tsp Pimm’s with an electric whisk until smooth. Transfer to the fridge for 30 mins or until ready to use.

  4. Preheat the oven to gas 4, 180°C, fan 160°C. Cut each square in half diagonally to make 24 triangles. Use a palette knife to ease them from the paper, if necessary, then arrange across 2 lined baking trays, leaving about 1cm between each biscuit.

  5. Bake for 12-14 mins until just golden. Transfer to a wire rack to cool completely.

  6. Around 10 mins before assembling, toss the strawberry slices in the remaining 1 tsp Pimm’s. Cover and transfer to the fridge. Spread the flattest side of 12 triangles with the frosting, then top with a selection of the satsuma slices, Pimm’s strawberries and mint. Top each with a second triangle to complete the ‘sandwich’. Dust with icing sugar, if you like.

Get ahead: The assembled biscuits are best eaten on the day they’re made, but the plain biscuits will keep for up to 3 days in an airtight container.

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