Freshly baked shortbread has an unbeatable flavour and just the right melting, crumbly texture you want for this gorgeous summery assembly. Of course, you don’t have to make your own, but it is very easy.
Serves 4
400g strawberries
1 tablespoon caster sugar
300ml double cream
1 vanilla pod
2 tablespoons icing sugar
For the shortbread
100g unsalted butter, well softened
50g caster sugar, plus extra for dusting
50g rice flour
100g plain flour
A pinch of salt
First make the shortbread. Preheat the oven to 160oC/Gas 3. Line a baking sheet with baking parchment or a silicone liner. Beat the soft butter and sugar together in a bowl until thoroughly blended. Sift the rice flour, flour and salt over the mixture and incorporate with a wooden spoon, bringing it together into a crumbly dough.
Gather the dough into a ball with your hands and place on the lined baking sheet. Pat it out gently into a disc, about 1cm thick. Bake for 30 minutes, until a very pale golden brown. Leave the shortbread to cool completely.
Meanwhile, hull the strawberries, cut them into smallish pieces and place in a bowl. Sprinkle with the caster sugar and leave to macerate for at least an hour.
Just before you’re ready to serve, pour the cream into a bowl. Split open the vanilla pod and scrape out the seeds with the tip of a small knife on to the cream. Sift over the icing sugar. Beat with a balloon whisk or handheld electric whisk until the cream thickens and holds very soft peaks (don’t overdo it or it will become too firm).
Break up the shortbread into smallish pieces and put a couple of spoonfuls into the base of large serving glasses or sundae glasses. Top with a layer of whipped cream, then the strawberries. Finish with another dollop of cream and a little more shortbread. Serve straight away.
SWAPS For an Italianesque change of scene, roughly crush about 100g amaretti biscuits and use instead of the shortbread. Replace the cream with 400g ricotta, beating it with 3 tablespoons icing sugar and the vanilla seeds until soft.