Strawberry & Shortbread Stacks

This recipe works in combination with: Gazpacho, Lemon Chicken Skewers & Sweet Potato Salad. This recipe features in these meal plans: British Summertime.

Strawberries and clotted cream layered between home-made shortbread biscuits and served with a fresh strawberry purée.

Ingredients

  • 227g of clotted cream
  • 400g of strawberries, hulled and halved
  • 75g of plain white flour
  • 25g white caster sugar plus a little extra to sweeten the strawberry purée
  • 50g of butter, diced and at room temperature
  • Serves: 4
  • Course: Dessert
  • Preparation time: 15 mins
  • Cooking time: 20 mins
  • Oven temp: 200c
  • Price per person: £1.60
  • Store cupboard: Typical
  • Calories per serving: 674
  • 5-a-day per serving: 1.3
  • Print Recipe
Strawberry & Shortbread Stacks photo
Tasty?

653 cooks think so

Method

  1. Preheat the oven. Add 25g white caster sugar and the butter to a mixing bowl and sift in the flour. Rub gently between your fingers until the mix comes together. Shape the dough into a ball, wrap in cling film and put in the fridge to rest for about 30 minutes.
  2. On a lightly floured surface, roll out the dough to a 5mm thickness and cut out 8 circles, about 7cm wide. Arrange the biscuits on a baking tray lined with baking parchment and bake for 10 minutes, or until golden brown and firm to the touch. Remove from the oven, sprinkle 1 tbsp white caster sugar over the biscuits and and leave to cool completely before removing from the baking tray.
  3. Meanwhile, prepare the strawberry purée. Place one-third of the strawberries into a food processor and blend until smooth. Pass the purée through a sieve to remove the seeds, sweeten to taste with sugar and set aside.
  4. Spoon equal amounts of clotted cream (reserving a little for garnish) onto 4 of the biscuits. Arrange equal amounts of the remaining strawberry halves onto the cream (reserving 4 for garnish), spoon over some of the strawberry purée and add the remaining biscuits on top. Spoon the remaining clotted cream on top of each stack and top with a strawberry half. Drizzle on the remaining strawberry purée and serve.

Cook's tips

You will need a blender or food processor for this recipe.


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