This simple recipe is great for a dessert or afternoon treat, and really bursts with delicious AVA Strawberry flavour.
- 180g plain flour
- 20g cornflour
- 60g butter
- 1 punnet of AVA strawberries
- 30ml chambord liqueur or any strawberry or raspberry liqueur
- ½ tablespoon of caster sugar
- 150ml double cream
For the shortcake:
Preheat a fan oven to 180C
Place the butter and flours in a bowl and mix together with fingertips until you have a fine crumb. Tip out of the bowl and bring together into a ball. Add a splash of cold water if the mixture is not coming together. You should have a firm, but malleable dough.
Roll out the dough on a floured surface until around 1/3 inch thick. Use a cutter around 3 inches in diameter and cut out the shortcakes into rounds. You should get at least 8 shortcakes out of the mixture with a few spares.
Put in the fridge for a few minutes to firm up. Bake for 20 minutes in the oven until golden brown. Remove from oven and place on a baking rack to cool until crisp.
For the soup
Take half the punnet of strawberries and chop into halves
Add 1/2tbsp caster sugar and leave to marinade for a few minutes
Add the chambord and blitz with a food processor or a hand blender
Sieve the soup to remove the pips and set aside
Whip the cream until you have achieved soft peaks
Keep 4 starwberries aside for the top and chop the remaining ones into fine pieces
Take the shortcakes and pipe some of the cream on 4 of the biscuits, add some of the chopped strawberries and place a shortcake lid on top
Place the short cake in a shallow bowl, add strawberry decoration to the top with some sieved icing sugar
Pour the soup around the bottom of the bowl and serve