I finally got around to organising my recipe index the other night. Though it’s still a work in progress, I’m much happier now that the more than 150 (!!!!!) recipes are catalogued under various headings, from Starters to Veggie Mains.
One thing that struck me whilst I was busy cutting and pasting links was the lack of dessert recipes on this site. There’s only three posts. Three out of a hundred and fifty. Wow. It makes sense though: I’m a savoury girl and when we have company I often just buy in choc ices or Fruit Pastilles ice lollies to round off the meal. Nowt wrong with that, I say, but I do feel that I should perhaps try my hand at a few more sweets and puddings. In particular, it’d be nice to have a few special desserts up my sleeve for ummmm… special occasions.
So here’s my first offering – Strawberry Shortcake. It’s very simple but it’s beautiful and it tastes like a dream. For the best results, whip the cream and add the strawberries and icing sugar just before serving.
Thanks to Sophie for the cream/yogurt idea. It lightens up this dish perfectly.
175g soft unsalted butter, cut into chunks
225g plain flour
50g caster sugar
Finely grated zest of one lemon
200 ml double cream
1 tblspn honey
100 ml Greek yogurt
750g strawberries, hulled
- Add the butter, flour and sugar to a blender and whizz until the ingredients form a rough ball.
- Place mixture in a 22cm springform cake tin and press down to cover bottom. Prick with a fork and bake in a 180oC oven for 45 minutes until golden. Cool in tin.
- Whisk the double cream and honey until just whipped. Fold in the yogurt until just combined.
- Spoon the cream mixture onto the shortbread and pile the strawberries on top.
- Dust with icing sugar and serve.