Strawberries & cream slice
Try the heavenly combination of strawberries and cream on a shortbread base. This dessert makes a glorious al fresco afternoon tea to share with friends
- Serves: 9 persons
- 375ml double cream
- 2tsp vanilla bean paste
- 4egg yolks (freeze the whites for another recipe)
- 90g golden caster sugar
- 20g cornflour
- 15g plain flour
- 1gelatine sheet
- 500g strawberries, hulled and thinly sliced
- 3tbsp strawberry jam, warmed and sieved (optional)
- 170g unsalted butter
- 75g golden caster sugar
- 200g plain flour
- 75g cornflour
Step 1First, make the base. Heat the oven to 200C/180C fan/gas 6 and line a 20 x 20cm square tin with baking parchment, leaving it overhanging the sides. Beat the butter and sugar using an electric whisk until fluffy. Sift over the flour and cornflour, and stir to make a dough. Press into the tin, making sure it’s level. Prick all over using a fork and bake for 15-20 mins until set and lightly golden. Cool completely in the tin.
Step 2Meanwhile, tip the cream and vanilla into a saucepan over a low heat. Warm until starting to steam. Combine the egg yolks, caster sugar, cornflour and plain flour in a heatproof bowl to create a thick paste. Slowly pour in the warm cream, whisking until combined.
Step 3Put the gelatine in a small bowl and cover with cold water. Pour the custard mixture back into the saucepan, set over a medium-low heat and bring to the boil, whisking continuously until thickened, about 4-5 mins. When it’s very thick and bubbling, remove from the heat.
Step 4Squeeze the excess water from the gelatine and stir it into the custard until fully dissolved. Pour the custard over the shortbread base, smooth the surface, cover and chill for 3 hrs until set.
Step 5Arrange the strawberries over the set custard in overlapping lines, then brush with the warm jam for extra shine, if you like. Cut into nine large or 12 smaller squares to serve. Will keep chilled for up to two days, but best served the day of making.