Deliciouslyorkshire | Recipes | Strawberry Shortcake

We use Sessay strawberries from Spillman’s farm near York, which have been part of the Rudding Park Food Heroes campaign.

One of three strawberry recipes from Stephanie Moon; see also Strawberry Soup and Strawberry Panna Cotta.

Method

Shortbread

1. Sieve the plain flour. Add the remainder of the dry ingredients and then add the butter.
2. Mix together until it forms a paste, do not overmix.
3. Roll out on a dusted floured work surface and cut out into discs. You will need 3 discs for each dessert.
4. Chill for 10 minutes then bake at 170°c for approximately 10 minutes until cooked.

Chantilly Cream

1. Whip the cream, caster sugar and vanilla in a bowl until stiff.
2. Place the mixture into a piping bag.

Assembly

1. Place a blob of cream in the centre of each plate and place a disc of shortbread on top.
2. Swirl the Chantilly cream over the disc and then place the sliced strawberries on the top and repeat this process for the next layer.
3. Finally place a disc of shortbread on the top with a final swirl of cream and half a strawberry and a sprig of mint to garnish.
4. Serve with vanilla ice cream.