These Strawberry shortcakes really are so quick and easy that they are my go-to for just about any gathering. I’ve taken these to picnics at the beach, a friend’s place for dessert and recently to a breakfast in the park. I make these with my Honey and macadamia cookies but you can also use store-bought Macadamia shortbread.
What you’ll need:
350 grams Honey and macadamia cookies (about 8) or Macadamia shortbread biscuits
500 grams thick vanilla custard (homemade or store-bought)
½ cup (125ml) thickened cream
1 tsp honey
250 grams fresh strawberries (the amount may vary according to the size of your serving glass)
What to do:
Place the cookies in a food processor and use the pulse button to form a crumb that has a mixture of fine and larger pieces for some texture.
Using a handheld or stand mixer, beat the cream until thick. Fold the cream through the cold vanilla custard to lighten it up a little. Set aside in the fridge until you’re ready to assemble everything.
Hull the strawberries and chop them into a small dice.
Set aside half a cup of fine crumbs, then divide the remaining amount between six serving glasses. Spoon over enough custard to come two thirds of the way up the glass – you may have some leftover. Divide all of the strawberries among the glasses to make a sweet ruby layer.
Use the reserved fine crumbs to sprinkle a little over the strawberries and serve. You could also top these with some shredded coconut, or if you have some on hand as I did, some macadamia praline.
NOTE: These can be made up to two hours in advance, simply cover and keep refrigerated until ready to serve.
Props – Mason jars with lids from Avanti
Recipe, photo and styling by Karen McFarlane