Strawberry shortcakes

Strawberry Shortcakes
Strawberry Shortcakes

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.

Serves 6

Props – Mason jars with lids from Avanti

Recipe, photo and styling by Karen McFarlane

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