Strawberry shortcake stack with strawberry coulis and cream hearts

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

Place two shortbread biscuits onto a serving plate (secure them to the plate with half a teaspoon of cream underneath).
Top each biscuit with three strawberry halves, standing up on their hulled ends.
Place the icing sugar, vanilla seeds and whipped cream into a bowl and fold together.
Place a spoonful of the cream mixture on top of each of the strawberry layers.
Place another shortbread biscuit on top of each layer of cream to create two sandwiches.
For the coulis, place the strawberries and the champagne into a small food processor and blend to a smooth sauce.
For the orange cream, place the cream and orange juice into a bowl and mix well.
To serve, pour the coulis onto the plate around the strawberry shortbread stacks. Place small drops of the orange cream into the coulis around the strawberry shortbread stacks. Drag a toothpick or handle of a teaspoon through each drop of orange cream to create a decorative heart shape.
Dust the strawberry shortbread stacks with icing sugar to serve.

4 ready-made shortbread biscuits
6 tbsp double cream, whipped until stiff peaks form when the whisk is removed, plus 1 tsp extra
3 strawberries (similar sizes), hulled and sliced in half
1 tbsp icing sugar, plus extra for dusting
Â½ vanilla pod, seeds scraped out

1 tbsp icing sugar, plus extra for dusting

Â½ vanilla pod, seeds scraped out

4 ready-made shortbread biscuits

1 tsp orange juice

1 tbsp double cream

6 tbsp double cream, whipped until stiff peaks form when the whisk is removed, plus 1 tsp extra

3 strawberries (similar sizes), hulled and sliced in half

55g/2oz strawberries, hulled

1 tbsp pink champagne

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