Strawberries, shortbread & cream

Strawberries, shortbread & cream

By
From
Fast Cooking
Serves
8
Photographer
Tara Fisher

Who doesn’t like this combination? I saw it being made for the cover of a food magazine in the US. ‘It’s kind of like a scone,’ I said to the woman preparing it for the shoot. ‘No way!’ she said. ‘It’s a shortbread!’ As I was running late for my plane, I decided not to argue. But either way, it tastes good, and it’s quick and easy.

Ingredients

Quantity Ingredient
250g cold butter, plus extra for greasing
250g caster sugar
150g cornflour
300g plain flour, plus extra for dusting
600g strawberries
1 vanilla pod
600ml double cream

Method

  1. Preheat the oven to 170°C. Cut the butter into cubes and lightly grease a baking tray.
  2. In a large food processor, blitz the butter, 150g sugar, the cornflour and flour for 1–2 minutes, until well combined.
  3. Turn out onto a lightly floured work surface and roll into a large sausage shape. Slice the sausage into 5mm thick discs. Place on the prepared tray and bake for 8–10 minutes. Remove and transfer to a wire rack to cool.
  4. While the shortbreads are cooking, hull the strawberries and cut them in half. Split the vanilla pod in half lengthways and scrape out the seeds.
  5. Whip the cream to soft peaks with the remaining sugar and the vanilla seeds.
  6. To serve, divide the strawberries among 8 small bowls, top with the whipped cream and serve 2 biscuits alongside.
Tags:
James Martin
Saturday Kitchen
quick meals
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