Food & Recipes

24 August 2009, 14:40

INGREDIENTS
For the shortcake
120g unsalted butter, at room temperature
75g castor sugar
¼ vanilla pod seeds
120g flour
1 egg yolk

For the strawberry sauce
10 strawberries, quartered
2 tbsp castor sugar
3 tbsp water
1 vanilla pod

For the cream
100ml double cream
¼ vanilla pod

For the garnish
1 strawberry
10g dark chocolate

METHOD
For the Shortcake: Combine butter, sugar and vanilla seed in a bowl and cream using an electric beater. Add the flour and the egg yolk and kneed to form a light dough. Allow to rest for 30 minutes. 

Roll the dough out using a rolling pin until approximately 5mm thick. Cut 3 circles using pastry cutters then bake in a hot oven for 11 minutes at 180?C.

In a pan, heat quartered strawberries with sugar, water and seeds from vanilla pod.
 
Whip the cream then mix in the seeds from ¼ a vanilla pod.

Melt chocolate in a bowl placed over a saucepan of boiling water and dip one of the strawberries in the chocolate.  Place in the fridge to cool.

To assemble: place a shortcake on a serving plate then layer with cream, half the strawberries, repeat finishing with the last piece of shortcake.  Top with the chocolate coated strawberry and drizzle any remaining strawberry mixture.

Last updated: 24 August 2009, 14:43