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Strawberries and cream with vanilla shortbread

Neil Perry
Neil Perry

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Strawberry shortcake.
Strawberry shortcake.William Meppem

You could serve the strawberries (or any fruit) in martini glasses. Macerate the fruit for 30 minutes with a splash of Cointreau, then layer with the cream and crumbled shortbread.

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Ingredients

  • 350g hulled ripe strawberries, washed, dried and cut in half (or quarters if large)

  • 160g double cream

Vanilla shortbread

  • 250g butter, chopped

  • seeds of 1 vanilla bean

  • ⅓ cup caster sugar

  • 2¼ cups plain flour, sifted

  • ¼ cup rice flour, sifted

Method

  1. Preheat the oven to 150°C.

    To make the shortbread, beat the butter, vanilla seeds and sugar in a bowl with an electric mixer until smooth. Stir in the sifted flours and press mixture together to form a firm dough.

    Knead dough gently on a floured surface until smooth. (Don't over-knead it.) Divide the dough in half.

    Roll out both halves of dough to approximately 23cm rounds. Press an upturned 22cm flan-tin ring into the dough to cut out a round. Cut each round into 12 wedges.

    Place the wedges on lightly greased oven trays, about 3cm apart. Bake for about 25 minutes or until they become a light sandy colour. Leave on the trays for 2 minutes before transferring to a wire rack to cool.

    To serve, divide strawberries among 4 dishes. Top with a generous dollop of double cream and serve with shortbread wedges.

    HOT TIP
    For something different, replace half of the double cream with mascarpone and combine gently.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/strawberries-and-cream-with-vanilla-shortbread-20121026-28ard.html