Walkers Shortbread Inc.
Gluten-Free Rounds with Blackberry Cream Cheese Frosting

Gluten-Free Rounds with Blackberry Cream Cheese Frosting

  • 15 Minutes
  • 9 People
  • Easy
  • Favorite

For the perfect gluten-free dessert, try our Walkers Shortbread Gluten-Free Rounds topped with a dollop of blackberry cream cheese frosting and the last berries of summer. Whether you’re trying out a gluten-free diet, have a celiac gluten sensitivity, or have a wheat allergy, you can enjoy these easy to make, bright and berry-ful treats in the comfort of your own kitchen.

Get Started Below


  • 1 box Walkers Pure Butter Shortbread Gluten-Free Rounds
  • 1 cup fresh blackberries
  • 8 ounces full-fat block cream cheese, softened to room temperature (it’s important to use block cream cheese, not cream cheese spread)
  • 1/4 cup unsalted butter, softened to room temperature
  • 3 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
Gluten-Free Rounds with Blackberry Cream Cheese Frosting


Puree 1/2 cup – 2/3 cup fresh blackberries in a small food processor.
Push them through a fine-mesh strainer to rid the seeds.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
Add confectioners’ sugar, vanilla, blackberries puree, and salt.
Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
Once the blackberry frosting is ready, lay out your cookies and spread a dollop of blackberry frosting on top of each one. Garnish with remaining berries.

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