Encapsulate British summertime with these cute little shortcakes, perfect piled high with clotted cream and jam
- 350g self-raising flour, plus extra for dusting
- 100g butter, cold, cubed
- 100g caster sugar
- 1 vanilla pod, seeds scraped
- 100ml milk, warmed
- 1 egg, plus a little extra beaten egg for glazing
- squeeze lemon juice
- 1 tbsp icing sugar
- 227g tub clotted cream
- 250g strawberry, tickly sliced
- strawberry jam (see 'goes well with' for recipe, or buy ready-made)
MethodPut the flour, butter, sugar, half of the vanilla seeds and ¼ tsp salt into the bowl of a food processor, then pulse until fine. Tip into a large bowl. Beat the milk, egg and a good squeeze of lemon together, then tip into the bowl and bring together with a knife, using a cutting action, until you have a clumpy dough. Finally bring together with your hands if you need to.
- 140g plain flour
- 50g ground almond
- 100g golden caster sugar
- 100g butter, chopped
- 25g flaked almond
- 85g golden caster sugar
- 1 heaped tbsp cornflour
- 450g strawberry, hulled and halved if large
- 450g rhubarb, cut into chunky lengths
- vanilla ice cream, to serve (optional)
- Heat oven to 190C/170C fan/gas 5. To make the crumble, mix the flour, ground almonds and sugar in a bowl, then rub in the butter as though you are making pastry. Tip the mixture onto a large baking tray and spread out evenly. Create little clumps in the mixture by pinching it together with your fingers, then bake for 10 mins.
- Meanwhile, make the fruit layer. Mix the sugar and cornflour together in a large bowl, then toss in the berries and rhubarb until well coated. Tip the mixture into a pan and cook over a gentle heat, stirring until the fruit softens a little and any released juices thicken.
- Tip the fruit mixture into an ovenproof dish, scraping in all the thickened juices. Add the flaked almonds to the crumble mixture, then scatter over the top. Bake for 20 mins until the fruit is tender and the crumble golden. Leave to cool slightly, then serve warm with vanilla ice cream, if you like.
- 375g pack ready-rolled puff pastry
- 25g butter, melted
- 200g marzipan, thinly sliced
- 400g large strawberry, hulled and sliced
- 25g golden caster sugar
- 25g toasted flaked almonds
- Heat oven to 220C/200C fan/gas 7. Unravel the pastry and prick the surface with a fork. Cut out 6 squares and place them on a non-stick baking tray.
- Lightly brush the edges of the squares with melted butter and place a couple of slices of marzipan on the top of each. Lay 2 rows of strawberry slices down the side of each tart and a third over the gap in the middle. Drizzle the tarts with a little melted butter and scatter with sugar. Bake for about 20-25 mins, until golden brown on the base. Scatter the toasted almonds over the top and serve with White chocolate ice cream.
- 175g digestive biscuits
- 75g /2½ oz butter, melted
- 400g white chocolate
- 400g strawberries
- 300g tub full-fat soft cheese
- 200ml double cream
- Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.
- Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.
- Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.
- Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.