Strawberry Shortcake
- 1 Hour
- 4 People
- Intermediate
- Favorite
Easy afternoon tea-time treat, sure to be a sweet crowd pleaser and perfect for long hot summer days. In partnership with Caroline Artiss.
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Started
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Ingredients
- Crystallized Basil
- 4 small basil leaves
- 1 egg white slightly beaten
- 1 tbsp of caster sugar / fine granulated
- Strawberry Shortcake
- 2 ½ cups Strawberries hulled and sliced (plus 4 for serving)
- ¼ cup sugar
- ¼ cup water
- 1 tsp vanilla
- ½ pint heavy whipping cream
- 1 tbsp confectioners sugar
- 1 box Walker's Shortbread Gluten Free
Method
1
The crystallized basil is very easy but it takes some time to dry so start with this or you can make it the day before.
2
Lightly brush the basil leaf with the egg white.
3
Dunk the basil in the sugar gently until it is all coated.
4
Place leaves on a paper towel and leave somewhere to dry out. I left mine outside in the sunshine and it dried within an hour!
5
These will keep for a few days in an airtight container at room temperature.
6
Start by placing ¾ of the sliced strawberries into a small saucepan. (The remaining ¼ is for placing on top of the shortcake when serving - so keep the pretty slices!)
7
Add the sugar, 1 tsp of vanilla and water and simmer for 5 minutes until soft and syrupy. Leave to one side to cool.
8
Whip the cream with 1 tbsp of confectioners sugar until it forms stiff peaks.
9
Now we just assemble the shortcake! Spread a layer of cream on top of one Walker's Shortbread biscuit, then a spoonful of the cooked strawberries, then another Walker's Shortbread biscuit, more cream and top with a few pretty slices of the uncooked strawberries, and one of your crystallized basil leaves to finish.
10
Serve straight away and enjoy this classic strawberry shortcake with a sweet basil twist.
