• Prep Time: 15 mins
  • Cooking Time: 45 mins
  • Serves: 10

Summer Berry Shortbread Cake

  • Recipe Submitted by on

 Ingredients List

  • For the shortbread base:
  • 100g unsalted butter, chilled, plus extra for greasing
  • 175g plain flour, plus extra for dusting
  • ¼ tsp fine sea salt
  • 50g desiccated coconut
  • 2 tbsp golden caster sugar
  • 1 egg yolk (reserve white for cake)
  • ½ tsp vanilla extract
  • 100g raspberry jam
  • For the cake:
  • 175g unsalted butter, melted
  • 150g natural yoghurt
  • 3 eggs, plus reserved white
  • 150g plain flour
  • ¼ tsp fine sea salt
  • 2 tsp baking powder
  • 175g golden caster sugar
  • 100g desiccated coconut
  • 150g mixed raspberries and blueberries
  • 50g flaked almonds


Lightly butter a 23cm square cake tin and line with baking parchment.

Make the shortbread base: Measure the flour, butter and salt into a food-processor and pulse to make fine crumbs. Add the coconut and sugar and pulse again.

Beat the egg yolk with the vanilla and add to the machine with 1 tablespoon of water. Keep the motor running to make a soft dough.

Roughly press into the prepared tin with your hands, dust with a little flour and press with the back of a spoon to push into the corners and flatten. Prick with a fork and chill for 10 minutes.

Preheat the oven to 200C/Fan 180C.

Bake the shortbread base for 15 minutes or until pale golden. Remove from the oven and lower the temperature to 180C/Fan 160C.

Cool the base for a couple of minutes and then spread with the jam.

Make the cake: Beat the melted butter and yoghurt in a bowl with a fork and then add the eggs and reserved egg white.

Sift the flour, salt and baking powder into a large bowl and then stir in the sugar and coconut.

Pour the wet cake ingredients into the dry and mix well with a spatula. When well combined, spread over the jammy biscuit base, level the top and then scatter with the berries and flaked almonds.

Bake for 35-45 minutes.

Cool in the tin then cut into bars.

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