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Strawberry Shortcake

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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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 Walkers Shortbread Gluten Free
Strawberry Shortcake

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 Walkers Shortbread biscuit, then a spoonful of the cooked strawberries, then another Walkers 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.

Video

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