Try this delicious dessert using great British strawberries – perfect for a barbecue!
Nothing tastes as good as sweet, juicy British strawberries and cream. But why stop there? Take the time to make our super summer strawberry shortbread and we guarantee you’ll thank us for the recipe. A scrumptious dessert, and great with a summer barbecue.
For the shortbread
- 250g plain white flour
- 200g unsalted butter (chilled)
- 100g icing sugar
- 2 egg yolks (free range)
- 1 tsp vanilla extract
For the coulis
- 300g raspberries
- 300g strawberries
- 2 tbsp icing sugar
- 1 lemon
For the decoration
- 300g strawberries
- 300g double cream
Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Line a baking tray with baking paper.
In a bowl add the butter, sifted flour and work the mixture with your fingertips to form crumbs. Make a well and add sifted icing sugar, the egg yolks and the vanilla extract. Mix the ingredients together until combined and forms into dough. Wrap in cling film and leave to rest in the fridge for at least 30 minutes.
After the dough has chilled, remove from the fridge and knead for 5 minutes. Roll the dough out to 5mm thickness and using a circular cutter, stamp out the biscuit shapes. Place on the lined baking tray and chill again in the fridge for 30 minutes.
Bake the biscuits in the preheated oven for 10 to 12 minutes then transfer to a cooling rack.
For the coulis, put the raspberries and half of the strawberries into a food processor and add the icing sugar and juice of the lemon. Process until pureed. Pass through a sieve into a bowl.
Whip the double cream then on a serving plate place a shortbread, whipped cream and sliced strawberries. Top with another shortbread and if you want to be really indulgent, repeat with strawberries and cream. Otherwise finish with a dollop of cream and a strawberry. Dust with icing sugar, spoon some coulis around the shortbread stack and garnish with more fresh strawberries.