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Arnott’s Arno Shortbread Shortcakes

  • Kid friendly
  • Something quick
  • No bake

Arnott's product: Arno Shortbread

Prep time: 15 min

Cooking time: None

Chill time: 10 min

Serves: 6


1 packet Arnott’s Arno Shortbread biscuits, crushed
100g butter, melted
120g mascarpone cream cheese
1 tbs honey
1 punnet fresh strawberries, washed and hulled
¼ cup strawberry conserve, heated for glazing



  • Line 6 x 1 cup muffin patties with cling wrap with an overhang, to help remove the shortcakes when ready to serve.
  • Combine the crushed biscuits and butter, and press firmly into the base of the lined patties. Refrigerate until required.
  • In a bowl mix the mascarpone and honey until smooth. Cut any large strawberries in half.
  • To serve, remove the shortcakes from the muffin pattie and remove the cling wrap. Place 2 tbs of the mascarpone mixture onto each base, top with a few strawberries and brush with the jam.

For a tempting twist:

  • Puree a 300g box of frozen, thawed raspberries with 3 tbs caster sugar to make a sauce, and drizzle over the top of the shortcakes instead of using the jam.